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Recipe : Entry # 7191
Kathy Reynolds
Recipe Title
Slow Cooker Deer Stroganoff
Recipe Theme
Tombigbee EC
2 pounds of venison (cubed)
1 cup chopped onion
1 can (103⁄4 ounces) condensed cream of golden mushroom soup
1 can (103⁄4 ounces) condensed cream of onion soup

1 jar (6 ounces) sliced mushrooms, drained
1⁄4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
4-6 cups hot cooked noodles or rice
In a 31⁄2 to 41⁄2 quart slow cooker, mix venison, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until venison is very tender. Stir cream cheese into venison mixture until melted. Stir sour cream into venison mixture. Serve over noodles or rice.