Slow Cooker Venison Stroganoff


My hubby and I love stroganoff. He asked me to make it one day before he left to go hunting, but I wasn't going to have time. I decided to try it in the slow cooker and served it to my hubby and his hunting buddies. They loved it.

Prep Time:
20 mins
Cook Time:
8 hrs 40 mins
Total Time:
9 hrs
6 servings


  • 1 tablespoon canola oil

  • 1 ½ pounds venison stew meat, cut into 1 inch cubes

  • 1 bay leaf

  • 1 small onion, thinly sliced

  • 1 (8 ounce) jar sliced mushrooms, drained

  • 2 (14 ounce) cans low-sodium beef broth

  • Salt and pepper to taste

  • ½ (16 ounce) package whole wheat noodles

  • 1 (8 ounce) container sour cream


  1. Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.

  2. Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.

  3. Set slow cooker on Low, and cook for 8 to 10 hours.

  4. Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.

Nutrition Facts (per serving)

405 Calories
15g Fat
34g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 405
% Daily Value *
Total Fat 15g 19%
Saturated Fat 7g 33%
Cholesterol 113mg 38%
Sodium 282mg 12%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 21%
Total Sugars 3g
Protein 36g
Vitamin C 1mg 6%
Calcium 77mg 6%
Iron 6mg 33%
Potassium 677mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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