Slow Cooker Venison Stroganoff Meal recipe
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Ingredients
- 3 tablespoons olive oil 1 pound venison stew meat 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon all-purpose flour 1 cup water 1 (10.75 ounce) can condensed cream of mushroom soup 1 (16 ounce) package uncooked egg noodles
Nutrition Info
- 790.3 caloriescarbohydrate: 87.7 gcholesterol: 231 mgfat: 23.5 gfiber: 4 gprotein: 54.5 gsaturatedFat: 5.3 gservingSize: -sodium: 1144.6 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Venison Stroganoff Meal
Directions
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Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes, drain. Spoon the Stroganoff over the egg noodles to serve.