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Slow Cooker Venison Stroganoff
Slow Cooker Venison Stroganoff
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Prep Time:
20 minutes
Cook Time:
520 minutes
Total Time:
540 minutes
Slow-cooked venison stroganoff that practically makes itself, then quickly finishes in 30 minutes before serving.
Ingredients:
  • 1 tablespoon canola oil
  • 1.5 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
  • 0.5 (16 ounce) package whole wheat noodles
  • 1 (8 ounce) container sour cream
Instructions:
  • In a large skillet over medium-high heat, warm up canola oil. Brown the venison cubes on all sides until golden, then transfer to a slow cooker.
  • Combine the aromatic bay leaf, onion, and earthy mushrooms in the slow cooker. Gently pour in the rich beef broth, then season with a touch of salt and pepper to elevate the flavors.
  • Place the slow cooker on Low heat and let it cook for 8 to 10 hours.
  • Add the noodles to the pot, and pour in water or more beef broth if needed. Cover and simmer for 30 minutes. Once the noodles are cooked, swirl in the sour cream and plate up.

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