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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow Cooker Venison Stroganoff Recipe

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This recipe for Slow Cooker Venison Stroganoff is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T olive oil
2 lb venison stew meat
2 tsp salt
2 tsp pepper
2 tsp garlic powder
2 tsp onion powder
2 T flour
2 c water
2 cans cream of mushroom soup
16oz pkg egg noodles
Directions:
Directions:
Heat olive oil in a large skillet over med-high heat. Toss the cubed venison with salt, pepper, garlic powder and onion powder. Cook venison in hot oil until browned on all sides (~ 8 min). Once browned, remove from skillet and place in crock pot, leaving remaining oil in the skillet.

Reduce heat to med-low, stir flour into remaining oil. Cook and stir until flour in golden brown (~ 5 min). Stir in water and bring to simmer, then pour into slow cooker with cream of mushroom soup. Cover and cook on low 4 hours or until venison is tender.

Bring large pot of water to a boil. Add egg noodles and cook 8-10 minutes, drain. Serve stroganoff over noodles.
Personal Notes:
Personal Notes:
I got this recipe off the internet and it has quickly become a favorite at our house. I also like to use wheat noodles. Leftovers are also delicious!

 

 

 

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