SLOW COOKER VENISON STROGANOFF MEAL

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Slow Cooker Venison Stroganoff Meal image

This easy version of stroganoff is delicious!

Provided by Kristi Whittington

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 4h30m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 pound venison stew meat
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon all-purpose flour
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
  • Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
  • Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.

Nutrition Facts : Calories 790.3 calories, Carbohydrate 87.7 g, Cholesterol 231 mg, Fat 23.5 g, Fiber 4 g, Protein 54.5 g, SaturatedFat 5.3 g, Sodium 1144.6 mg, Sugar 3.6 g

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