Reviewed: Oct. 18, 2009

Great, easy recipe. Made this with canned dear meat so the whole thing took about 15 minutes total. Didn't have sour cream or egg noodles - served it over rice instead and it was still delicious.

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julesj

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Reviewed: Jul. 31, 2009

I have been making this same dish, thought mine was the only one, only I add Laury's Seasoning Salt to my venison while I am cooking it and sliced or canned mushrooms. Since I am lactose intolerant I don't add the sour cream! This is also really good with hamburger if you do not like venison!

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TRISH

Cooking Level: Intermediate

Home Town: Cadott, Wisconsin, USA

Living In: Wabasha, Minnesota, USA

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Reviewed: Apr. 14, 2009

Great. Didn't even taste gamey. Will make again when we have venison.

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pritty1npink

Cooking Level: Beginning

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Reviewed: Mar. 8, 2009

This was my first time cooking Venison. My husband's golf buddy brought him some from his hunting expedition. I was very reluctant about cooking it because I heard that after preparing the meat would taste "gamey". I looked around online and found out that soaking the meat at least 8 hours ahead of time would help get rid of the gamey taste. I let the meat soak in milk in the fridge the night before. I followed the recipe and everything turned out great! Me being me, I just added a bit more seasonings. Everybody loved it and can't wait for me to cook it again. Thanks for submitting!

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YumYum

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Reviewed: Mar. 5, 2009

I received a rear roast of venison a family friend brought down in Wis. I made this recipe because I LOVE stroganoff & I had a surplus of cream of mush. soup & portabella shrooms Y-U-U-U-M. The ONLY difference is I did not drain the broth made from browning...I used fresh minced garlic and yummy vidalia onion. THANK YOU! I got rave reviews from my boyfriend and his friend! I will definately be using this recipe again and again!

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jsweetburn

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 19, 2009

Tom loved this. I added some sliced mushrooms to the chopped onions and sauted in olive oil and then set aside. I floured the meat, sauted it in oil and added seasoning while it was frying. Tom bought creamy portabello soup and when it was added to the pan with the rest of the ingredients, the flour thickened it up nicely. Added a little sour cream and voila!

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Crabcake

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Reviewed: Jan. 17, 2009

Very good recipe. I'm not crazy about deer, but my husband loves it and we always have some in the freezer. This receipe was so easy. I didn't even bother with sauteing the onions or browning the meet. I put it all in the slower cooker and went from there. We told the kids it was beef and they couldn't tell the difference. I didn't have egg noodles and used white rice instead. It worked out perfectly. I will definately make this again.

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Dena

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Reviewed: Feb. 24, 2008

I too have made a similar recipe for years. It's a great hit with everyone I have served it to. (Even those that insist they DON'T LIKE VENISON!) I serve mine over baked potatoes, after cooking all day in the slow cooker, the meat is so tender it practically falls apart. Awesome recipe!!

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Carla

Home Town: Graham, Washington, USA

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Reviewed: Jan. 23, 2008

This recipe was very easy to make. I added some paprika and used cream of mushroom roasted garlic soup instead of the regular soup. Everyone loved the taste. Thanks

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Dinez

Home Town: Paterson, New Jersey, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 9, 2008

We have an abundance of Elk burger and I used it for this recipe. I really liked it and will make it again.

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PASOLUCY

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Reviewed: Jan. 3, 2008

I liked it. I used low fat sour cream and soup so it wasn't the full flavor, but I still liked it. My husband didn't like the sauce though. Keep in mind, he's hard to please.

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Rachel T.

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Reviewed: Nov. 19, 2007

With a few changes this recipe is wonderful! I used 'golden mushroom soup' instead of other (it makes a big difference), two heaping spoonfuls of sour cream 30 min before serving instead of other, and a can of sliced mushrooms all in the crock pot. Kept other stuff the same. Excellent over wide egg noodles!

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Nov. 9, 2007

This was very good. Everyone went back for seconds. This will be a family favorite.

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Sondra Jessop

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Reviewed: Apr. 29, 2007

Excellent recipe. I usually have a venison roast in the freezer that works great with this recipe. =Dave

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: Jan. 20, 2007

I'm an avid hunter and have been making a version of this recipe for years. I like to lightly dust venison backstraps medallions (1/4" thick) in flour, then follow the recipe as is. I also do add a touch of dry sherry during the browning process to really give it a kick. Delicious and heathly meal. Enjoy!

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cboytim

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Reviewed: Jan. 7, 2007

i didn't have 2 cans of cream of mushroom so i used 1 each cream of mushroom and one of cream of celery. also thought mixture was thick and wasn't sure if i should add water so i added a can of h2o also. the end result was still excellent, and will definitely be used again with what ever meat is on hand.

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BPECK

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Reviewed: Sep. 14, 2006

I made this for my family and everyone absolutely loved it! My picky dad gave it 10 stars! Instead of using canned mushroom soup, i made my own using the Cream of Mushroom Soup I recipe from this site and used 21 oz of it. I will definitely be making this again!

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Rockon4ever

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2006

Here are the changes I made: I used t 8 oz packages of seitan that I had simmered in 3 cups of water and 4 teaspoons of vegetarian beef flavored granules instead of the venison. I sliced 6 largish mushrooms I had in the fridge and added 2 4 oz czns (drained) of mushroom ends and pieces. I also added about 8 oz of water and a couple of ounces of dry vermouth. I also used whole wheat noodles. My vegetarian family just loved this, and I will definitely make it again, as there are very few good seitan recipes.

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brownleg

Cooking Level: Expert

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Nov. 19, 2005

My husband loved this! I unfortunately could not eat it as I had to be on a totally fat free diet and did not have fat free soup or sour cream in the house. I'm looking forward to trying it myself in the future!

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