A delicious creamy sauce over tender venison is the star of this slow cooker venison stroganoff recipe! Made with only homemade ingredients, and no canned soup, your dinner will be ready to enjoy in 6-8 hours.
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Why you need to try this recipe.
As most of you know, venison is a staple in our home! When Lynette posted her beef stroganoff recipe, I was inspired to show you how we like to do something similar with venison.
- This is a recipe I have worked on over the years, utilizing that popular cut of venison roast meat and turning it into a delicious comfort meal my whole family loves.
- There are no canned soups or soup packets in this recipe, but there are some add-ins like sour cream and sherry cooking wine that add both creaminess and depth of flavor to the broth.
- The seasoned venison will slow cook for hours (while you live your life!) and be pull apart ready for the noodles when it’s mealtime.
- Your kitchen will smell spectacular! Are you ready to make one of our favorites?
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Here is what you’ll need to make slow cooker venison and noodles in 5 Easy Steps
- 1.5 – 2 lb. venison rump roast
- olive oil
- white onion
- fresh mushrooms
- cooking sherry
- homemade seasoning mix
- beef stock
- sour cream
- egg noodles
- fresh parsley
How To Make Slow Cooker Venison Stroganoff
Step 1 : Sauté the vegetables
As with any slow cooker recipe, there is a little prep work to get things going. Remove your thawed roast from the refrigerator and coat both sides with salt and pepper. Let the meat rest while you sauté your onions, mushrooms, and garlic in olive oil until they are translucent. Add your cooking sherry wine and cook another 3 minutes, allowing some of the liquid to evaporate.
Step 2: Brown the roast
Remove your vegetables from the pan and set them aside in a bowl. Take your salt and peppered roast and brown both sides for about 1-2 minutes on medium-high heat. This is key to locking in all those great roasted flavors!
Step 3: Add your seasoning mix and broth
In a slow cooker, place the browned roast and sautéed vegetables. Whip up a quick seasoning mix made of salts, powders, and turmeric and pour that on top followed by one cup of quality beef stock.
The seasoning mix is something I like to do in place of a pre-packaged soup mix. Think of it as a custom way to add more flavor! This quick mix is an adaptation of my homemade onion soup mix.
Slow Cooker Venison and Noodles Seasoning Mix:
- 1/4 tsp. celery salt
- 1/4 tsp. turmeric
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. regular salt
As a final add-in before starting the clock, pour in one cup of quality beef stock.
Step 4: Slow cook
Cook on Low for 6-8 hours. Typically, you slow cook venison for a minimum of four hours for every pound. Here I have a 1.5 lb roast, so I slow cooked it for 6 hours. It certainly wouldn’t hurt it if you cooked it longer!
Step 5: Add your cream, noodles..and garnish!
Pull your meat apart (It should be very tender) and stir in your sour cream. You should have lots of yummy, creamy broth like shown here. Boil a pot of salted water and cook your noodles according to the instruction on the bag. Drain the noodles well and stir them into the meat and broth, garnished with fresh chopped parsley.
Savory, nutritious, and DELICIOUS slow-cooked venison stroganoff. From field to table, it’s comfort food at its best!
Venison Stroganoff Tips and Techniques
- Gluten-Free: To make this gluten-free, simply sub in your favorite gluten-free noodles!
- Thawed Venison: Make sure your roast is completely thawed before adding to the recipe
- Pull-Apart Venison Roast: If you find your meat is not naturally pulling apart tender, let it slow cooker for an additional hour and try again. Slow cooker temperatures can vary.
- Bone-In Venison Roast: You can substitute bone-in roast for this recipe.
To find more venison recipes, visit here.. Remember to remove the bones when pulling apart the meat at the end of the cooking process.
- 1.5 – 2 lb venison rump roast
- 2 Tablespoons olive oil
- 1 Cup white onion chopped
- 1 Cup fresh mushrooms chopped
- 4 cloves garlic minced
- 1 Cup quality beef stock
- 1/2 Cup sherry
- 1/2 Cup sour cream
- 5 cups uncooked egg noodles
- fresh parsley chopped (garnish)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- Remove your thawed roast from the refrigerator and coat both sides with salt and pepper. Set aside.
- Sauté your onions, mushrooms, and garlic in olive oil until they are translucent. Add your cooking sherry wine and cook another 3 minutes, allowing some of the liquid to evaporate. Remove your vegetables from the pan and set them aside.
- Using the same pan, brown your salt and peppered roast for about 1-2 minutes on medium high heat.
- In a slow cooker, place the browned roast and sautéed vegetables. Top with the seasoning mix and quality beef stock. Cook on Low for 6-8 hours (4 hours per pound)
- Cook noodles in salted water according to package instructions.
- Pull your meat apart and add your sour cream and cooked noodles. Garnish with fresh chopped parsley.