Description

Slow cooker venison stroganoff made with vension roast, a homemade seasoning mix in a creamy sauce served over egg noodles.

Scale

Ingredients

1.5 – 2 lb venison rump roast
2 Tablespoons olive oil
1 Cup chopped white onion
1 Cup chopped fresh mushrooms
4 cloves garlic, minced
1 Cup quality beef stock
1/2 Cup sherry
1/2 Cup sour cream
5 cups uncooked egg noodles
fresh chopped parsley (for 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 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.

Notes

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 pull apart tender, let it slow cooker for an additional hour and try again. Slow cooker temperatures can vary.

Bone In Venison: You can substitute bone-in roast for this recipe. Remember to remove the bones when pulling apart the meat

Category: Venison
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 415
Sugar: 1.7
Sodium: 222
Fat: 11.8
Carbohydrates: 29.8
Protein: 46
Cholesterol: 176.5

Keywords: Venison Stroganoff