1/4 c. olive oil
1 lb. ground or cubed venison
1 chopped onion
1 lb. fresh sliced mushrooms or 1 can sliced
1 clove minced garlic
2 tbsp. flour
1 can cream of chicken or mushroom soup
3/4 c. sour cream
Sherry

Saute onion and garlic in olive oil; add meat and brown. Add flour and mushrooms; cook 5 minutes. Add soup, simmer uncovered 10 minutes. Stir in sour cream. Heat through. Season with sherry to taste. Serve over rice or noodles and sprinkle with minced parsley.