Slow Cooker Venison Stroganoff – Cleverly Simple

Venison stroganoff recipe slow cooker

A delicious creamy sauce over tender venison is the star of this slow cooker stroganoff recipe! Made only with homemade ingredients and no canned soup, your dinner will be ready to enjoy in 6-8 hours.

Key Ingredients

Here’s what you’ll need to make venison and slow-cooked noodles in 5 easy steps

  • 1.5 – 2 lbs. roasted venison rump
  • olive oil
  • white onion
  • fresh

  • mushrooms
  • garlic
  • cooking sherry
  • homemade seasoning Mix
  • beef broth
  • egg

  • noodles
  • sour

  • cream
  • fresh

  • parsley

How to Make a Slow Cooker Stroganoff Deer

Step 1: Sauté the vegetables

As with any slow cooker recipe, there’s a bit of prep work to make things work. Remove the thawed roast from the refrigerator and cover both sides with salt and pepper. Let the meat rest while sautéing your onions, mushrooms and garlic in olive oil until translucent. Add your sherry for cooking and cook another 3 minutes, allowing some of the liquid to evaporate.

Step 2: Brown the roast

Remove the vegetables from the pan and set them aside in a bowl. Take the salt and sprinkled roast and brown both sides for about 1-2 minutes over medium-high heat. This is the key to ensuring all those great toasted flavors!

Step 3: Add your seasoning and broth mixture

In a slow cooker, place the golden roast and sautéed vegetables. Prepare a mixture of quick seasonings made of salts, powders and turmeric and pour it over followed by a cup of quality meat broth.

The seasoning mix is something I like to make instead of a prepackaged soup mix. Think of it as a personalized way to add more flavor! This quick mix is an adaptation of my homemade onion soup mix.

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Mixture of venison seasoning and slow cooking noodles

: 1/4 teaspoon celery salt 1/4 teaspoon turmeric 1/4 teaspoon garlic powder 1/4 teaspoon

  • onion powder 1/
  • 4

  • teaspoon
  • regular
  • salt As a final addition before starting the clock, pour a cup of quality meat broth. Step 4

: Slow cook

Simmer for 6-8 hours. Venison is usually cooked slowly for a minimum of four hours per pound. I have a 1.5 lb roast here, so cooked it slowly for 6 hours. It certainly wouldn’t hurt if you cooked it any longer!

Step 5: Add your cream, noodles… and decorate!

Separate the meat (it should be very tender) and add the sour cream. You must have plenty of delicious and creamy broth as shown here. Boil a pot of salted water and cook the noodles according to the instructions on the bag. Drain the noodles well and stir them in the meat and broth, garnished with chopped fresh parsley.

Tasty, nutritious and DELICIOUS slow-cooked venison stroganoff. From field to table, it’s comfort food at its best!


Stroganoff Deer Tips and Techniques


  • To make this gluten-free, simply hop on your favorite gluten-free noodles!
  • Defrosted venison: Make sure your roast is

  • completely thawed before adding it to the recipe
  • Disassembled venison roast: If you find that your meat is not separating naturally tender, leave it slow cooker for an extra hour and try again. Slow cooker temperatures may vary.
  • Roasted venison with bone: You can substitute this recipe for roast with bone.

To find more venison recipes, visit here. Remember to remove the bones when separating the meat at the end of the cooking process.

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