Venison Stroganoff - slow cooker
 

2 pounds venison stew meat.
1 medium onion sliced or chopped.

(Put above in slow cooker)

1 can beef broth or 2 beef boullion cubes in 1 cup of water
1 tbs red wine or cider vinegar
1 tbs Worcestershire sauce
1 tbs ketchup
1 tsp curry powder
1/2 tsp ground ginger
Dash salt
Dash pepper

(Mix the above and then pour over the venison and onions)
Cook on low for 8 hrs.

1 tbs cornstarch
16 oz sour cream
1 can cream of mushroom soup
1 package of fresh mushrooms cut to your liking
2 tbs ground horseradish

(Add the above to slow cooker and cook on Med/High for 1 additional hour.)

Serve over cooked egg noodles.

Sounds great. In my world, the hard part is getting the venison. Had my grandson in deer camp. Opening day, we sat for 11 hours, and saw 3 does. Sat for about 6 hours each the next two days, finally saw a spike buck the size of a collie. Didn't shoot.

Fantastic Gunsmith and chef too!!!!
Bob Jurewicz

Sounds great I will give this a try.

Bill. it said 2lbs, you will have to shoot another deer :rotf:

Shooting small deer Huh? Oh well, we have all done it at one time.

Tried the Stroganoff the other night. Excellent recipe and the venison was exceptionally tender.

Bill, will we be treated to this dish on the 1st?

This recipe is also very good the next day as left-overs.

How about six days later?