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Slow Cooker Venison Stroganoff

Slow Cooker Venison Stroganoff

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Venison Stroganoff is rated / 5 based on votes.

Print Recipe

Preparation time: 20 minutes
Slow Cooker Size 3.5L+
Serves: 6
Cooking time: 8-10 hours on Low setting

Ingredients:

  • ½ kg (1 1/2 lbs) venison stew meat, cut into 2.5 cm (1 inch) cubes
  • 1 x 225 g (8 oz) mushrooms, drained
  • 225 g (8 oz) whole meat noodles
  • 1 tablespoon of canola oil
  • 225 g (8 oz) sour cream
  • 1 bay leaf
  • 2 x 400 g (14 oz) low-sodium beef broth
  • 1 onion, sliced thinly
  • Pepper
  • Salt

Steps:

  1. In a large skillet, heat oil and cook venison roast until brown on all sides.
  2. Transfer into the slow cooker.
  3. Add the mushroom, onion and bay leaf.
  4. Stir in beef broth then add pepper and salt.
  5. Cover and cook for 8 to 10 hours over low heat.
  6. Add water and more beef broth if necessary. Add the noodles.
  7. Cover and cook for 30 minutes more.
  8. Spread the sour cream and serve.

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