Name: Slow Cooker Venison Stroganoff
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Canola oil - 1 tablespoon; Venison stew meat, cut into 1 inch cubes - 1 ½ pounds; Bay leaf - 1; Onion, thinly sliced - 1 small; Sliced mushrooms, drained - 1 (8 ounce) jar; Low-sodium beef broth - 2 (14 ounce) cans; Salt and pepper to taste - 2 (14 ounce) cans; Whole wheat noodles - ½ (16 ounce) package; Sour cream - 1 (8 ounce) container

Ingredients for - Slow Cooker Venison Stroganoff

1. Canola oil 1 tablespoon

2. Venison stew meat, cut into 1 inch cubes 1 ½ pounds

3. Bay leaf 1

4. Onion, thinly sliced 1 small

5. Sliced mushrooms, drained 1 (8 ounce) jar

6. Low-sodium beef broth 2 (14 ounce) cans

7. Salt and pepper to taste 2 (14 ounce) cans

8. Whole wheat noodles ½ (16 ounce) package

9. Sour cream 1 (8 ounce) container

How to cook deliciously - Slow Cooker Venison Stroganoff

1 . Stage

Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.

2 . Stage

Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.

3 . Stage

Set slow cooker on Low, and cook for 8 to 10 hours.

4 . Stage

Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.