Slow Cooker Venison Stroganoff

18 Reviews

Prep: 20 min
Cook: 8 hr 40 min
Ready In: 9 hr

“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.” - by TAWNEY112

Ingredients

1 tablespoon canola oil
1 1/2 pounds venison stew meat, cut into 1 inch cubes
1 bay leaf
1 small onion, thinly sliced
1 (8 ounce) jar sliced mushrooms, drained
2 (14 ounce) cans low-sodium beef broth
Salt and pepper to taste
1/2 (16 ounce) package whole wheat noodles
1 (8 ounce) container sour cream

Hide Checklist

Directions

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.
Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
Set slow cooker on Low, and cook for 8 to 10 hours.
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.

Nutrition

Amount Per Serving (6 total)

Calories
405 cal
20%

Fat
14.5 g
22%

Carbs
33.6 g
11%

Based on a 2,000 calorie diet

Reviews (18)

Rate This Recipe

JJPigg06

Mar. 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 perf..." See moreect!"

KATEKANENAYLOR

Feb. 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 nood..." See moreles separately. The flavor was good, but I was extremely disappointed in the noodles."