Outdoor Cooking Primer - Slow Cooker Venison Stroganoff

This is the second Venison Stroganoff recipe I’ve tried. The first was not slow cooker, so this is easier to prepare. The original recipe is the Best Beef Stroganoff recipe found in a Hy-Vee Seasons magazine. A couple of changes I made, besides venison instead of beef, were to use a pepper blend seasoning, no salt, SMOKED paprika, beef STOCK (opposed to broth), stone ground Dijon mustard, and to serve them over Tomato Basil noodles.

Colorful and tasty!

Slow Cooker Venison Stroganoff

2 lb. venison roast
¼ tsp black pepper blend seasoning
2 T all-purpose flour
2 tsp extra-virgin olive oil
½ C beef stock
2 cloves garlic, minced
2 T smoked paprika
2 T dry white wine (used Chardonnay)
2 C button mushrooms
1 medium onion, chopped
8 oz. sour cream
2 tsp stone ground Dijon mustard
Shredded Parmesan

Cut the roast into finger-like chunks and put them in a bowl. Season them with the salt and pepper blend seasoning, then add the flour and toss to coat the pieces.

Heat the olive oil over medium heat in a large skillet and brown the venison pieces on all sides. Put them in your slow cooker.

Add the broth to that same skillet. Bring it to a boil, stirring constantly to scrape up any browned bits from the bottom. Stir in garlic, paprika and, wine. Pour over the venison pieces in slow cooker.

Add the mushrooms and onions to slow cooker. Cover and cook on low for 4 to 5 hours or until meat is tender. Using a slotted spoon, transfer meat mixture to a bowl; cover and keep warm.

Add sour cream and mustard to liquid in slow cooker. Cover and cook on LOW for 5 minutes. Pour sauce over meat mixture. Sprinkle with shredded Parmesan.

I served these over some Beet Noodles, purchased at an Amish grocery store here in Iowa.

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