Slow Cooker Venison Stroganoff

Slow Cooker Venison Stroganoff

This venison stroganoff cooks unattended all day until tender; when dinnertime rolls around, it takes just 30 minutes to finish off.

Preparation Time
20 mins
Cooking Time
8 hr 40 mins
Total Time
9 hr
Calories
405 Calories

Recipe Instructions

Step 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.
Step 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.
Step 3
Set slow cooker on Low, and cook for 8 to 10 hours.
Step 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.

Ingredients

  • 1 (8 ounce) container sour cream
  • salt and pepper to taste
  • 1 bay leaf
  • 1 tablespoon canola oil
  • 1 small onion, thinly sliced
  • 1 (8 ounce) jar sliced mushrooms, drained
  • 2 (14 ounce) cans low-sodium beef broth
  • 1.5 pounds venison stew meat, cut into 1 inch cubes
  • 0.5 (16 ounce) package whole wheat noodles

Categories

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