Slow Cooker Venison Stroganoff

Slow Cooker Venison Stroganoff

18
TAWNEY112 9

"My hubby and I love stroganoff. He asked me to make it one day before he left to go hunting, but I wasn't going to have time. I decided to try it in the slow cooker and served it to my hubby and his hunting buddies. They loved it."

Ingredients 9 h {{adjustedServings}} servings 405 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
  2. Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
  3. Set slow cooker on Low, and cook for 8 to 10 hours.
  4. Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.
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Reviews 18

  1. 26 Ratings

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JJPigg06
3/21/2008

This a great venison dish! The only issue I had was with the noodles. They came out kind of mushy. Next time I will cook them seperately. But, that being said, this the flavor of the meat was perfect!

Kate Kane Naylor
2/18/2008

This was very good except for one thing. I used the whole wheat noodles, and added them to the crockpot for 30 minutes. They were gross, and turned to mush. Next time, I will just boil the egg noodles separately. The flavor was good, but I was extremely disappointed in the noodles.

Carolyn
9/20/2007

My family loved this recipe. I added a little red pepper for kick, shell pasta and ground venison since that's what I had. Thanks!