Slow Cooker Venison Stroganoff Meal

1. 1

   Warm olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Move the venison to a slow cooker, leaving the remaining oil in the skillet.

2. 2

   Lower the heat to medium-low. Stir the flour into the remaining oil in the skillet. Cook and stir until the flour turns golden brown, about 5 minutes. Stir in the water and bring it to a simmer, then pour it into the slow cooker. Mix in the condensed soup.

3. 3

   Cover and cook on Low for 4 hours until the venison is tender.

4. 4

   Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until slightly firm, 8 to 10 minutes; drain.

5. 5

   Spoon the stroganoff over the egg noodles to serve.

• Calories 815.16 kcal High
• Protein 28.31 g Good Source
• Carbs 121.84 g Moderate
• Total Fat 23.59 g High
• Saturated Fat 4.98 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 144.03 mg High
• Sodium 973.42 mg High
• Fiber 6.27 g Good Source
• Sugar 9.62 g Moderate
• Added Sugar 2.49 g Low Source
• Calcium 181.78 mg Moderate
• Iron 6.11 mg Good Source
• Potassium 403.22 mg Low Source
• Vitamin A 1.32 mcg_rae Low Source
• Vitamin C 0.19 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅