Slow Cooker Venison Stroganoff Meal

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 20 mins

Ready Time: 4 hrs 30 mins


• 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.