"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crockpot Venison Stroganoff Recipe

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This recipe for Crockpot Venison Stroganoff, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kanner Family
Added: Sunday, October 14, 2007


2 T flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 3/4 lb. venison steak
1 can cream of mushroom soup, 10 3/4 oz condnsd
1/2 cup water
1 package onion soup mix, 1 oz pkg
9 oz. sliced mushrooms, drained
1/2 cup sour cream

In slow cooker, combine flour, garlic powder, pepper, and paprika.

Trim excess fat from venison if needed; cut meat into 1 1/2 x 1/2 inch strips. Place in flour mixture and toss meat well until well coated. Add mushroom soup, water, and soup mix. Stir until blended.

Cover and cook on high for 3 to 3 1/2 hours or on low for 6 to 7 hours or until meat is very tender.

Stir in mushrooms and sour cream. Immediately cover and cook on high for 10 to 15 additional minutes, or until heated through.

Serve over egg noodles.

Works well with beef or other game.




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