Creamy venison Stroganoff

    Creamy venison Stroganoff

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    About this recipe: This Russian inspired dish is not only delicious, but it's also easy to make. Venison is cooked in a creamy sauce in a slow cooker, then served over freshly cooked pasta or mash.

    Serves: 4 

    • 3 tablespoons olive oil
    • 450g venison stewing meat, cubed
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic granules
    • 1 teaspoon onion powder
    • 1 tablespoon plain flour
    • 250ml water
    • 1 (295g) tin condensed cream of mushroom soup
    • 450g pasta

    Prep:10min  ›  Cook:4hr20min  ›  Ready in:4hr30min 

    1. Heat the olive oil in a large frying pan over medium-high heat. Toss the cubed venison with salt, pepper, garlic granules and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the frying pan and place into a slow cooker, leaving the remaining oil in the frying pan.
    2. Reduce the heat to medium-low and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover and cook on Low for 4 hours or until the venison is tender.
    3. Bring a large pot of lightly salted water to the boil. Add the egg noodles and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the pasta to serve.
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