Brown the venison on all sides in a Dutch Oven or large skillet in the oil

Add the wine to the pan and scrape up any browned bits from the bottom

Add the garlic, mushrooms, parsley, consomme, thyme, salt & pepper

Let simmer for about 30 minutes, until the meat is tender and the mushrooms are cooked through

Stir together the sour cream and flour in a small bowl, add about a cup of the hot liquid from the stew and blend well

Stir the sour cream mixture into the stew until blended

Serve over noodles