Cut a 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.
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.
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 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.
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