Easy Creamy Venison Stroganoff

Heat the olive oil in a deep-sided skillet over high heat. Once the oil starts to smoke lightly, add the venison. Season with salt and pepper. Sear on one side until nicely browned. Remove the meat from the pan and set aside.
Lower the heat to medium-high. In the same skillet, add the mushrooms. Cook for 3 to 5 minutes or until browned. Once browned, season with salt and pepper. Lower the heat to medium. Add one tablespoon of butter to the pan. Add the onions and cook for 2 to 3 minutes while stirring. Add the garlic and cook for one minute.
Pour in the wine and cook until nearly evaporated. Scrape and brown bits with a spoon to incorporate. Add the one tablespoon of flour and stir until incorporated. Slowly pour in the heavy cream and whisk until the flour is smooth. Bring the cream to a simmer and then add the stock.
Add the thyme and rosemary to the pan and bring the mixture back to a slow simmer. Simmer the sauce until it has slightly thickened, about 5 to 10 minutes.
Remove from the heat. Whisk in the sour cream and Dijon mustard. Fold in the cooked meat and fresh parsley. Season to taste with salt and black pepper. Let me meat rest in the sauce for around three minutes to heat through before serving.