What you need.
Two pounds venison steaks cut into one inch cubes
Half teaspoon salt
Half teaspoon garlic powder
Half teaspoon ground black pepper
Half cup flour
One cup dry red wine
One can beef broth
One tablespoon tomato puree
One teaspoon dry thyme
Eight ounce sliced fresh mushrooms
Eight ounce fresh baby carrots
One medium onion quartered
One twelve ounce package egg noodles
One teaspoon corn starch
What you do.
Take the cubed venison and put into a ziplock bag with the next four ingredients. Shake and coat well. Now in a large fry pan coated with vegetable spray, brown the venison. Now add the wine, puree, thyme, mushrooms, carrots and onion. Cover and cook for ten minutes on low heat, simmer just enough to keep the mixture bubbling. While venison is simmering mix the corn starch and beef broth and add to the venison and cook for an additional twenty minutes. You want the venison to have a thick gravy texture, but not too thick.
About ten minutes before the venison is done, cook the noodles, drain and put on a large serving platter, ladle the venison over the noodles and garnish with fresh tomato wedges. Enjoy with hot fresh baked bread.