Trim meat and coat evenly with a mixture of flour, salt, and Ac’cent. Heat 1/3 cup butter in a heavy 10-inch skillet over low heat. Add meat strips, onion, and garlic. Brown over medium heat, turning frequently.
When meat is browned, slowly add broth and sherry. Bring liquid rapidly to boiling, reduce heat, cover, and simmer until meat is tender. While meat is cooking, sauté mushrooms in remaining 3 tablespoons butter. Blend sour cream and Worcestershire and add to meat in small amounts along with mushrooms. Return to heat and continue cooking 3–5 minutes. Do not boil at this point. Serve immediately over rice or noodles.
Fun Fact: White-tailed deer live all over North Carolina, from Mount Mitchell (highest peak east of the Mississippi River) to the marshy sounds bordering the Atlantic Ocean. Most of the biggest bucks have come from the central section of the state, which features a lot of private land in mixed woods and pastures. North Carolina’s population of white-tailed deer is estimated to be 1.1 million.
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