Thanks. I ended up stirfrying the venison in a little butter, soy and worcestershire with some garlic and onion powders for thickening, marjoram and oregano, deglazing with white wine, then added a ton of mushrooms with thyme and cayenne and cooked them down, adding a bit of water here and there so all the spices went into a gravy, adding a large amount of sour cream and devouring it as stroganoff. Started at 8:10, scarfed by 8:30. Man. I do like cooking projects but sometimes I could just eat straight from the pan and save a minute.