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.
|
Quote:
|
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?
|
All times are GMT -4. The time now is 10:03 AM. |
Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright © 1998 - 2024, Parkerguns.org