Venison Stroganoff - slow cooker

[B. Dudley]

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.

[Big D]

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.

[Bob Jurewicz]

Fantastic Gunsmith and chef too!!!!
Bob Jurewicz

[WilliamJanelle]

Sounds great I will give this a try.

[10 bore]

Originally Posted by WilliamJanelle

Sounds great I will give this a try.

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

[B. Dudley]

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

[WilliamJanelle]

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

[Dean Romig]

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

[B. Dudley]

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

[Dean Romig]

How about six days later?