Prep Time:
10 mins
Cook Time:
4 hrs 25 mins
Total Time:
4 hrs 35 mins
Servings:
4
Ingredients
Directions
Heat olive oil in a large skillet over medium-high heat. Toss cubed venison with salt, pepper, garlic powder, and onion powder. Cook venison in hot oil until browned on all sides, about 8 minutes. Transfer venison into a slow cooker, leaving remaining oil in the skillet.
Reduce heat to medium-low. Stir flour into remaining oil in the skillet. Cook and stir until flour has turned golden brown, about 5 minutes. Stir in water and bring to a simmer, then pour into the slow cooker. Mix in condensed soup.
Cover and cook on Low for 4 hours until venison is tender.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, 8 to 10 minutes; drain.
Spoon stroganoff over egg noodles to serve.
Nutrition Facts (per serving)
| 790 | Calories |
| 24g | Fat |
| 88g | Carbs |
| 55g | Protein |
