Slow cooked venison stroganoff

    18 hours

    Venison is pan-seared, then cooked in a slow cooker with seasonings. Pasta is added towards the end, before being served with a swirl of soured cream.

    28 people made this

    Serves: 6 

    • 1 tablespoon rapeseed oil
    • 675g venison stewing meat, cut into 2.5cm cubes
    • 1 bay leaf
    • 1 small onion, thinly sliced
    • 150g mushrooms, sliced
    • 800ml low salt beef stock
    • salt and pepper to taste
    • 225g whole wheat spaghetti
    • 225ml soured cream

    Prep:20min  ›  Cook:8hr40min  ›  Extra time:9hr  ›  Ready in:18hr 

    1. Heat rapeseed oil in a large frying pan over medium-high heat. Add the venison and fry on all sides until well browned, then place into a slow cooker.
    2. Add the bay leaf, onion and mushroom to the slow cooker. Pour in the beef stock and season to taste with salt and pepper.
    3. Set slow cooker on Low and cook for 8 to 10 hours.
    4. Add the spaghetti and water or additional beef stock if needed. Cover and cook for 30 minutes. Once the spaghetti is done, stir in the soured cream and serve.

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    Reviews in English (21)


    This a great venison dish! The only issue I had was with the noodles. They came out kind of mushy. Next time I will cook them seperately. But, that being said, this the flavor of the meat was perfect!  -  21 Mar 2008  (Review from Allrecipes US | Canada)


    This was very good except for one thing. I used the whole wheat noodles, and added them to the crockpot for 30 minutes. They were gross, and turned to mush. Next time, I will just boil the egg noodles separately. The flavor was good, but I was extremely disappointed in the noodles.  -  18 Feb 2008  (Review from Allrecipes US | Canada)


    My family loved this recipe. I added a little red pepper for kick, shell pasta and ground venison since that's what I had. Thanks!  -  20 Sep 2007  (Review from Allrecipes US | Canada)