Crock Pot Venison Stroganoff
Sink into pure comfort with this Crock Pot Venison Stroganoff—a hearty, flavorful dish that transforms tender venison stew meat into a velvety, slow-cooked masterpiece. Combining the earthiness of sliced button mushrooms, the richness of sour cream, and the aromatic blend of garlic, thyme, and paprika, this recipe delivers a depth of flavor that’s both comforting and gourmet. The venison is browned to seal in its juices before mingling with a creamy beef broth and Worcestershire-based sauce, slow simmering to perfection over 6-8 hours. Served atop buttery egg noodles and finished with a sprinkle of fresh parsley, this recipe is perfect for weeknight dinners or special occasions. With just 15 minutes of prep time, it’s a stress-free way to enjoy a wholesome, restaurant-quality meal at home. Perfect for those who love crock pot recipes, wild game dishes, and classic stroganoff with a twist!
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Recipe Information
Ingredients
- 2 pounds venison stew meat
- 2 cups button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup sour cream
- 1 can (10.5 ounces) cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces egg noodles
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Brown the venison stew meat in batches, searing each side for 1-2 minutes. Transfer the browned meat to the crock pot.
In the same skillet, sauté the onions and garlic until softened and fragrant, about 2-3 minutes. Add this to the crock pot.
Add the sliced mushrooms to the crock pot as well.
In a mixing bowl, whisk together the beef broth, cream of mushroom soup, sour cream, Worcestershire sauce, paprika, thyme, salt, and black pepper until smooth.
Pour the sauce mixture over the venison and vegetables in the crock pot.
Stir gently to combine, ensuring the venison is coated in the sauce.
Cover the crock pot and cook on low for 6-8 hours, or until the venison is tender and the flavors are well blended.
About 15 minutes before serving, cook the egg noodles according to the package directions, drain, and set aside.
Serve the stroganoff over the cooked egg noodles and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 6389 mg | 278% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 38.7 g | ||
| Protein | 321.1 g | 642% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 750 mg | 58% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 5100 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
