Venison Stroganoff

Now that it’s fall that means (in my household anyway) that it is time to gear up for hunting season. Every year I try to find more and more things to make with the deer meat that we seem to be over run with. This stroganoff recipe is one of our favorites.
Here is how I do it:
2 lbs venison, cut into stew meat sized pieces
1 large onion, chopped
1 can roasted garlic cream of mushroom soup
1 can french onion soup
1 – 8 ounce package of fresh baby bella mushrooms, sliced 1/4 tsp ground pepper
1 – 8 ounce package of cream cheese, cubed
1 – 8 ounce container of sour cream
1 package egg noodles

Mix venison, onion, both soups, mushrooms, and pepper in slow cooker. Cover and cook on low 8-10 hours or high 4-6 hours. About 30 – 45 minutes before serving stir cream cheese and sour cream into mixture until melted. Serve over cooked egg noodles.
*NOTES* 1.) You can substitute beef, pork or chicken for the venison and it is equally as good. 2.) To get the “gamey” taste out of wild game, soak over night in salt water. The next morning drain and let sit in plain water for 30 minutes longer. Drain and use in recipe.3.) Before mixing the stroganoff mixture into the egg noodles, my family (no matter how weird it sounds) adds A-1 steak sauce to the top of serving …… about 1 or 2 tablespoons. It’s really good!4.) If you want, you can substitute dry onion soup mix instead of the can of French Onion soup. If yo do this, you would want to mix the dry soup mix with 3/4 cup of water before adding it.

This recipe shared at Grocery Cart ChallengeDesigns by GollumRecipe Swap Thursday’s and Tasty Traditions.
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