Slow Cooker Venison Stroganoff Meal Food

SLOW COOKER VENISON STROGANOFF MEAL

Steps:

• 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.

SLOW COOKER VENISON STROGANOFF

Steps:

• Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
• Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
• Set slow cooker on Low, and cook for 8 to 10 hours.
• Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.

VENISON STROGANOFF

Steps:

• In 12-inch nonstick skillet, melt butter over medium-high heat. Add venison; cook 5 to 7 minutes, stirring frequently, until browned. Using slotted spoon, transfer to medium bowl. Add mushrooms to skillet; cook 5 to 7 minutes, stirring frequently, until softened. Return venison to skillet.
• Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 13 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed. Stir in spinach; cook until wilted.

CROCK POT VENISON STROGANOFF

Steps:

• Cut stew meat into 1" pieces.
• Dredge meat in flour.
• Brown meat in oil with onion.
• Transfer meat & onion to crock pot.
• Add garlic, spices, wine and crushed tomatoes.
• Cook on low for 4-5 hours.
• 30 minutes before serving add sour cream.
• Boil noodles according to package directions.
• Serve over noodles.

VENISON STROGANOFF

Steps:

• Cut steaks into bite size pieces and brown in skillet. Drain.
• Cook meat in slow cooker w/ soup and gravy on low for 7-8 hours, or high for 3-4 hours.
• Cook noodles according to package. (near time meat will be done).
• Cook corn in small saucepan when others are almost done. drain.
• Combine noodles and corn into the meat and stir. drain.
• Serve and enjoy!

VENISON STROGANOFF

Steps:

• Season venison with salt and pepper, refrigerate for 2 hours.
• In a large skillet, saute onion and mushrooms in butter until tender.
• Remove from skillet and set aside.
• In the same skillet, brown venison, adding more butter if necessary.
• Remove meat and stir in flour.
• Gradually add broth, stirring constantly.
• Stir in sherry, tomato paste and mustard to make a smooth gravy.
• Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
• Just before serving, stir in sour cream and heat until bubbly.
• Serve over hot noodles, rice or potatoes.