Slow Cooker Venison Stroganoff |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 7 |
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This is a delicious Venison Stroganoff recipe for the slow cooker. This one is even good for strong or tough venison. Ingredients:
1 1/2 to 2 pounds venison roast or steak, cut in 1/2-inch cubes |
3 tbsp. flour |
2 tbsp. bacon fat, butter or margarine |
1 cup beef broth |
2 tbsp. can tomato paste |
1 sm. garlic clove, crushed |
1/2 tsp. salt |
8 oz. sliced mushrooms |
1/2 med. onion, chopped |
1 c. sour cream, blended with 2 tablespoons flour |
4 cups hot cooked noodles |
Directions:
1. Dredge Venison in flour and salt, I like to coat the Venison by shaking in a clean plastic bag with the flour and salt.
2. Heat Bacon fat, butter or margarine in large skillet and add Venison and onion. Cook over medium heat until browned.
3. Combine beef broth, tomato paste, garlic and mushrooms in crock-pot.
4. Stir in the Venison and onions.
5. Cover and cook on low for 7 to 8 hours.
6. Add sour cream, cover and cook on HIGH for 20 minutes, or until heated through.
7. Prepare noodles according to package directions, drain and serve the stroganoff over the hot cooked noodles.
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