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