Cooking recipe(s) Cooking Wild Game Deer Recipes

Slow Cooker Venison Stroganoff by Timber 2 Table in Realtree Newsletter

By RVL / November 18, 2022

Slow Cooker Venison Stroganoff

Cooked low and slow, this venison stroganoff is simple, hearty, and ready when you are

BY  AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPES PRINT RECIPE

PREP TIME
COOK TIME
4-6
SERVES
MEDIUM
DIFFICULTY

A good slow cooker meal is perfect for those days when you really want a home-cooked meal, but you don’t have time to stand over a pot for hours on end.

With a slow cooker, home-cooked meals are easy.

With a slow cooker, home-cooked meals are easy.

A few minutes of prep time is all it takes to build deep flavors in this stroganoff recipe. Simply add cooked egg noodles and finish the creamy sauce and you are ready to eat.

INGREDIENTS

2 pounds venison stew meat, cut into 1-inch cubes

2 teaspoons olive oil

Salt and pepper to taste

8 ounces sliced mushrooms

1/2 diced yellow onion

2 teaspoons minced garlic

2 cups beef broth, divided

1 cup sour cream

4 ounces cream cheese cut into small cubes

1 tablespoon Worcestershire sauce

3 tablespoons cornstarch

12 ounces egg noodles, cooked

2 tablespoons chopped parsley for garnish

COOKING INSTRUCTIONS

Cut a venison roast into 1-inch cubes.

Cut the venison roast into 1-inch cubes.

Cut the venison roast into 1-inch cubes.

Heat the olive oil in a large skillet. Season the venison with salt and pepper. Brown the meat, in batches, then transfer to the slow cooker.

Brown the venison in a skillet before adding to the slow cooker.

Brown the venison in a skillet before adding to the slow cooker.

Add the mushrooms and onion to the skillet. Sauté for 4 to 5 minutes. Turn off the heat and add the garlic, then stir well.

Brown the sliced mushrooms and onions.

Brown the sliced mushrooms and onions.

Move the onion and mushroom mixture to the slow cooker. Add 1 1/2 cups of the beef broth to the slow cooker, reserving the other 1/2 cup. Cook on low for 6 to 8 hours.

Add the browned venison, onions, and mushrooms to the slow cooker with a portion of the broth.

Add the browned venison, onions, and mushrooms to the slow cooker with a portion of the broth.

Add the cream cheese and sour cream to the slow cooker. Stir to combine. Whisk the cornstarch into the Worcestershire sauce and the remaining 1/2 cup of the beef broth to form a slurry. Pour into the slow cooker. Turn the slow cooker to high and cook, with the lid off, for an additional 20 minutes to thicken the sauce. Stir in the cooked egg noodles just before serving. Garnish bowls with parsley as desired.

Stir the cooked egg noodles into the slow cooker just before serving.

Stir the cooked egg noodles into the slow cooker just before serving.

You may also like