Venison Stroganoff
This venison stroganoff recipe features perfectly tender venison and a delicious creamy sauce, all served over egg noodles. Made with homemade ingredients (no canned soups here), it easily comes together in a slow cooker.
Table of Contents
This venison stroganoff is one of our favorite venison recipes! The key is to cook the venison low and slow in the slow cooker, which results in incredibly tender meat that’s full of flavor.
Love venison? Then you’ve got to try my venison meatloaf or venison roast recipes. They’re all easy to make and packed with flavor, just like this stroganoff. And if you don’t have venison on hand, this hamburger stroganoff is equally delicious.
This recipe was created because of the necessity of having a unique meal using the venison in our freezer. I love the great flavors and my kids love the noodles with their venison!
Why I Love This Recipe
- Family Favorite: This is a venison 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.
- Flavor-Packed: 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.
- Slow-Cooker Recipe: 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.
- Incredibly Aromatic: Your kitchen will smell spectacular! And it tastes even better!
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Key Ingredients
- Venison Rump Roas: It’s the star of the show, providing a rich, meaty flavor to the stroganoff.
- Olive Oil: Used for cooking the venison and vegetables, it adds a subtle, fruity flavor.
- White Onion: Adds a sweet and tangy flavor, as well as a bit of texture to the dish.
- Fresh Mushrooms: They bring an earthy, savory flavor and a meaty texture to the stroganoff.
- Garlic: It adds a bold pungency that complements the venison and mushrooms.
- Beef Stock: It’s the base of the sauce, providing a rich, savory flavor.
- Sherry: This adds a sweet, nutty flavor that helps to balance the richness of the dish.
- Sour Cream: This really adds that classic stroganoff flavor to the dish for a truly comforting dinner meal.
- Seasonings: A blend of garlic powder, onion powder, celery salt, turmeric, and salt, which adds a depth of flavor and a bit of warmth.
- Egg Noodles: These will be the base of your stroganoff, soaking up all the delicious flavors of the sauce.
- Parsley: This will be used as a garnish, adding a fresh, herby flavor and a pop of color to the dish.
Equipment
- Slow Cooker – You’ll need this to cook the venison rump roast and sauté vegetables, along with the seasoning mix and beef stock, for 6-8 hours on Low.
- Large Skillet – This is used to sauté the onions, mushrooms, and garlic, as well as to brown the seasoned roast before placing it in the slow cooker.
- Stockpot – It’s essential for cooking the egg noodles according to the package instructions.
How to Make Venison Stroganoff
Preparation
To start off, take your thawed roast out of the refrigerator. Coat both sides with salt and pepper. Then, set it aside.
Step 1 – Sauté the Vegetables
Begin by sautéing the onions, mushrooms, and garlic in olive oil. Cook them until they are translucent. Next, add your cooking sherry and cook for another 3 minutes. This will allow some of the liquid to evaporate. Once done, remove your vegetables from the pan and set them aside.
Step 2 – Brown the Roast
Using the same pan, brown your salt and pepper coated roast. This will take about 1-2 minutes and should be done over medium high heat.
Step 3 – Assemble the Stroganoff in the Slow Cooker
In a slow cooker, place the brown roast and the sauté vegetables. Add the seasoning mix and quality beef stock. Cook on low for 6-8 hours. Keep in mind that it’s 4 hours per pound of meat.
Step 4 – Cook the Noodles
While your meat is cooking, it’s time to cook the noodles. Simply, boil them in salt water according to the package instructions.
Step 5 – Finish the Stroganoff and Serve
Once the meat is cooked, pull it apart and add the sour cream. Then, add the cooked noodles. Mix everything well. Garnish your stroganoff with fresh chopped parsley and it’s ready to serve.
Expert Tip
Make sure your roast is completely thawed before adding it to the recipe. Thaw it in the refrigerator for 24-48 hours. This will ensure even cooking and a tender stroganoff.
Recipe Variations
- Bone-In Venison: You can substitute bone-in roast for this recipe. Remember to remove the bones when pulling apart the meat.
- Gluten-Free: To make this gluten-free, simply sub in your favorite gluten-free noodles!
- More Creamy: If you like a creamier stroganoff, feel free to add more sour cream to the recipe.
What to Serve With
- This slow cooker venison stroganoff is absolutely delicious when served with the egg noodles included in this recipe. You just can’t go wrong with this combo!
- For a hearty, comforting meal, serve your venison stroganoff over a bed of fluffy mashed potatoes. The best part is they can be made in an instant pot too!
- You can also serve it over instant pot rice or quinoa. The nutty flavor of the rice or quinoa is a great compliment to the venison stroganoff, and it’s a good option if you’re gluten-free.
Recipe FAQs
For this recipe, a 1.5 to 2-pound venison rump roast is recommended. The rump roast is a tender cut that works well for slow cooking in the crockpot. If you don’t have rump roast, you can also use other cuts like the shoulder or the leg but just make sure to adjust the cooking time as needed to ensure the meat is tender.
Yes, if you don’t have a slow cooker, you can still make this venison stroganoff on the stovetop. Simply brown the venison and sauté the vegetables in a Dutch oven or a large pot. Then, add the seasoning mix and beef stock, and let it simmer on low for 1-2 hours, or until the venison is tender. After that, you can stir in the sour cream and cooked noodles to finish the dish.
If you don’t have sherry on hand, you can substitute it with white wine or beef broth. The sherry adds a nice depth of flavor to the stroganoff, but the dish will still be delicious with the substitute.
Storing and Reheating
- Storing: After enjoying this delicious venison stroganoff, you can store any leftovers in an airtight container. It will keep well in the refrigerator for up to 3 days.
- Freezing: If you’d like to save it for longer, this stroganoff also freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.
- Thaw: When you’re ready to enjoy your frozen stroganoff, simply let it thaw in the refrigerator overnight.
- Reheating: You can reheat the stroganoff in a saucepan over medium heat. Stir it occasionally until it’s heated through. Alternatively, you can reheat it in the microwave, stirring every 30 seconds.
More Slow Cooker Recipes You’ll Enjoy
Serving Size
- What to Expect: This venison stroganoff recipe yields a hearty, delicious dish for 4-6 servings.
- How to Scale: If you’re expecting more than six servings, you can easily double the recipe and follow the instructions as directed.
Venison Stroganoff
Ingredients
Roast
- 1.5 – 2 lb venison rump roast fully thawed
- 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)
Seasoning Mix
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
Instructions
- 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 the 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. Drain.
- In the slow cooker, pull your meat apart and add the sour cream and cooked noodles. Garnish with fresh chopped parsley and serve.
