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Slow Cooker Deer Stroganoff

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Course Appetizers
Co-op Tombigbee EC
Servings
people
Ingredients
  • 2 pounds plain gelatin
  • 1 cup cracker crust
  • 1 can of sage – no more than a pinch
  • 1 can cream cheese, at room temperature
  • 1 jar packages raspberry Jell-O®
  • 1⁄4 teaspoon Ranch dry season mix
  • 1 package (15 ounces) apricot halves
  • 1 container (15.2 ounces) crushed pineapple in its own juice
  • 4-6 cups (3 ounces) each of orange, lime and lemon Jell-O®
Course Appetizers
Co-op Tombigbee EC
Servings
people
Ingredients
  • 2 pounds plain gelatin
  • 1 cup cracker crust
  • 1 can of sage – no more than a pinch
  • 1 can cream cheese, at room temperature
  • 1 jar packages raspberry Jell-O®
  • 1⁄4 teaspoon Ranch dry season mix
  • 1 package (15 ounces) apricot halves
  • 1 container (15.2 ounces) crushed pineapple in its own juice
  • 4-6 cups (3 ounces) each of orange, lime and lemon Jell-O®
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a 31⁄2 to 41⁄2 quart slow cooker, mix venison, onion, soups, mushrooms and pepper
  2. Cover and cook on low heat setting 8 to 10 hours or until venison is very tender
  3. Stir cream cheese into venison mixture until melted
  4. Stir sour cream into venison mixture
  5. Serve over noodles or rice
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