Slow Cooker Venison Stroganoff Recipe - Allrecipes.com
Slow Cooker Venison Stroganoff Recipe
  • READY IN 9 hr

Slow Cooker Venison Stroganoff

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
  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.
  3. Set slow cooker on Low, and cook for 8 to 10 hours.
  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 8 hrs 40 mins
  • READY IN 9 hrs
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Reviews More Reviews

Most Helpful Positive Review
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 perfect!

 
Most Helpful Critical Review
Dec 21, 2009

Maybe because this was our first venison in years, but this didn't appeal to us.

 
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 noodles separately. The flavor was good, but I was extremely disappointed in the noodles.

 
Sep 20, 2007

My family loved this recipe. I added a little red pepper for kick, shell pasta and ground venison since that's what I had. Thanks!

 
Jun 25, 2007

Delicious, used 2 old gamey fillets but by the time it finished it was sensational. Highly recommended.

 
Jul 23, 2010

Excellent. Used 8 oz fresh mushrooms, Better Than Bouillon - vegetable for broth. Pebnne Ritoni whole wheat pasta. After browning venison - made think sauce from drippings. Cooked pasta briefly before adding to crockpot.

 
Oct 18, 2010

Not bad, still missing something even after I doctored it up a little. Or maybe it was the meat. It was a mix of deer, elk, and beef that I needed to use up before it got too old. I added two cloves of fresh minced garlic, and worchestire sauce to my taste. Only put 4 oz of mushrooms in because its all I had. Also skipped the step of browning the meat because I was short on time. Def was to try it the next time. Made Amish white bread with this and it made it work, also from allrecipes.com.

 
Jan 19, 2010

I used 1 1/2 pounds of pre-cooked frozen meatballs and egg noodles. Turned out very good.

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 36.3 g
  • 73%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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