A pal of mine cooks a big dinner of venison Stroganoff for friends each late winter because it is such a good use of his venison scraps, shoulder, etc. He probably makes a gallon of it, then served on pappardelle. The thin strips are tender even when the meat is not.
(For his appetizers, pizzas of random ingredients cooked in his outdoor wood-fired pizza oven and, for dessert, his famous Apple Crunch with ice cream. How's that for a fancy party? All his Mrs. has to do is to gather plates, silverware, and napkins for 40, and hire a helper for bartending and clean-up. Light up a fire in the fireplace, bring your pals, and you're all set for a fun winter party.)
Quick and easy: Beef Stroganoff
When I was a kid, we viewed this as an exotic treat. Best with lots of black pepper in the mix.