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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2 users found this review helpful

Reviewer:

jsweetburn

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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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4 users found this review helpful

Reviewer:

Crabcake

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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4 users found this review helpful

Reviewer:

Dena

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Stanton, Kentucky, USA

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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10 users found this review helpful

Reviewer:

Carla

Home Town: Graham, Washington, USA

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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3 users found this review helpful

Reviewer:

Dinez

Home Town: Paterson, New Jersey, USA

Living In: Virginia Beach, Virginia, USA

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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2 users found this review helpful

Reviewer:

PASOLUCY

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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Reviewer:

Rachel T.

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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23 users found this review helpful