Creamy venison Stroganoff

    4 hours 30 min

    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.

    55 people made this

    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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    Reviews in English (56)


    Fantastic! Superb! And EXTREMELY EASY! My husband kept pestering me about making venison for him. I had less than a half hour to throw everything together before I needed to leave the house. I ran to the freezer, grabbed four sirloin steaks and popped in the micro for one minute to get the wrappings off. I placed the cut meat in a zip lock bag and literally poured in a "ton" of garlic pepper, garlic powder, a no-salt seasoning blend and a bit of sea salt. Browned in olive oil in two batches and into the slow cooker. I ran out of time and nixed the flour in the oil part. I had only one can of cream of mushroom soup and used that and added one can of cream of chicken soup (I know, sounds odd) filled each can half way and scraped the remaining soup into slow cooker. I turned it to high in error and left the house. Returning to the house, I intended to add sour cream in the last 20 minutes of cooking - only to find I almost added cottage cheese! Opened the sour cream this time and as I was pouring off the excess water I dropped the entire container into the sink full of dirty dishes. BOTTOM LINE - I SIMPLY CANNOT BELIEVE HOW EASY AND HOW FANTASTIC THIS TASTED. NOT A DROP LEFT AND I DIDN'T EVEN FOLLOW THE RECIPE. Another reviewer said their son wanted the same dinner the next night. I can certainly see why. With next year's deer, I will give this recipe along with some of my family's "extra" venison. It's a keeper!  -  09 Feb 2011  (Review from Allrecipes US | Canada)


    Holy pepper! Next time I make this I will scale back a bit on the pepper. I would also add some additional mushrooms, and maybe even some onion. Would also work with ground venision. Overall a good base to work with.  -  17 Dec 2008  (Review from Allrecipes US | Canada)


    Great recipe: Very easy and very tasty! Works great with cubesteaks as well as stew meat.  -  06 Dec 2008  (Review from Allrecipes US | Canada)