Directions1. Melt the butter in skillet.
2. Coat the venison strips in the seasoned flour. Add the venison to the skillet and quickly cook.
3. Add shallots and mushrooms; cook until shallots are soft and the mushrooms cooked. Add paprika.
4. Deglaze skillet with wine and reduce by 50 percent. Add the gherkins and cook for about a minute.
5. Add the cream and bring to a boil. Cook until the sauce thickens.
6. Serve over buttered noodles.