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Place a deep pan (or cast-iron skillet) on the stove. Over medium to medium-high heat, add the olive oil. Add the ground venison and break it down into small pieces with a spatula. Add garlic and onions. Stir and sauté until the onions are translucent and the venison is no longer pink. Add the mushrooms and sauté for another 5 minutes.
Sprinkle in the flour and stir until fully mixed in. Be sure to break up any lumps that may form.
Add the beef broth, whipping cream, Worcestershire sauce, salt and black pepper, and bring to a simmer. Turn the heat to low and simmer for an additional 5 minutes.
Remove from the heat, add in the sour cream, and stir well to combine. Taste for flavor and add more seasoning if desired. Place some hot, cooked egg noodles on your plate and top with the best venison stroganoff!