Slow Cooker Venison Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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 or rice
1. 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.
2. 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.
3.Prepare rice or egg noodles according to directions. Serve vension over rice or noodles.
*Note rice and/or noodles not included in calories.
Number of Servings: 4
Recipe submitted by SparkPeople user SNOWWHITEFAN.
2. 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.
3.Prepare rice or egg noodles according to directions. Serve vension over rice or noodles.
*Note rice and/or noodles not included in calories.
Number of Servings: 4
Recipe submitted by SparkPeople user SNOWWHITEFAN.
Nutritional Info Amount Per Serving
- Calories: 298.4
- Total Fat: 14.4 g
- Cholesterol: 128.2 mg
- Sodium: 762.0 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.5 g
- Protein: 34.9 g
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