In a low bowl, combine salt, pepper, and flour.

Thinly slice venison steak and coat it in the flour mixture.

In a large skillet, melt ½ of the butter over medium heat. Sear venison meat on both sides to brown. Do not over cook. Remove meat to a side plate to rest. You may have to work in stages.

In the same skillet, add the remaining butter along with onions and minced garlic. Saute until fragrant, about 1-2 minutes. Add sliced mushrooms and cook for 3-4 minutes, until they release their liquid.

Deglaze the pan with white wine, scraping up any bits on the bottom of the pan. Add worcestershire sauce and stock and stir. Simmer for 5 minutes on low. Add venison meat back into the skillet and simmer for 1-2 minutes.

Remove from heat and add sour cream and fresh chopped dill. Add salt and pepper, to taste.