This Crockpot venison stroganoff is easy and slow-cooked to perfection.
Preparation Time
10 mins
Cooking Time
4 hr
Total Time
4 hr 10 mins
Calories
790 Calories
Recipe Instructions
Step 1
Heat olive oil in a large skillet over medium-high heat. Toss cubed venison with salt, pepper, garlic powder, and onion powder. Cook venison in hot oil until browned on all sides, about 8 minutes. Transfer venison into a slow cooker, leaving remaining oil in the skillet.
Step 2
Cover and cook on Low for 4 hours until venison is tender.
Step 3
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, 8 to 10 minutes; drain.
Step 4
Reduce heat to medium-low. Stir flour into remaining oil in the skillet. Cook and stir until flour has turned golden brown, about 5 minutes. Stir in water and bring to a simmer, then pour into the slow cooker. Mix in condensed soup.
Step 5
Spoon stroganoff over egg noodles to serve.
Ingredients
1 teaspoon salt
1 cup water
1 tablespoon all-purpose flour
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 (10.5 ounce) can condensed cream of mushroom soup
