Slow Cooker Venison Stroganoff

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.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 405 Calories

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 ½ pounds venison stew meat, cut into 1 inch cubes
• 1 (8 ounce) jar sliced mushrooms, drained
• 2 (14 ounce) cans low-sodium beef broth
• ½ (16 ounce) package whole wheat noodles

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.