Venison Stroganoff

🧂 Ingredients

• 1.5 – 2 lb venison rump roast

  fully thawed
• 2 Tablespoons olive oil
• 1 Cup white onion

  chopped
• 1 Cup fresh mushrooms

  chopped
• 4 cloves garlic

  minced
• 1 Cup quality beef stock
• 1/2 Cup sherry
• 1/2 Cup sour cream
• 5 cups uncooked egg noodles
• fresh parsley

  chopped (garnish)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt

Instructions

• 1 Remove your thawed roast from the refrigerator and coat both sides with salt and
  pepper. Set aside.
• 2 Sauté your onions, mushrooms, and garlic in olive oil until they are
  translucent.  Add your cooking sherry wine and cook another 3 minutes, allowing
  some of the liquid to evaporate.  Remove your vegetables from the pan and set
  them aside.
• 3 Using the same pan, brown the salt and peppered roast for about 1-2 minutes on
  medium-high heat.
• 4 In a slow cooker, place the browned roast and sautéed vegetables. Top with the
  seasoning mix and quality beef stock.  Cook on Low for 6-8 hours (4 hours per
  pound).
• 5 Cook noodles in salted water according to package instructions. Drain.
• 6 In the slow cooker, pull your meat apart and add the sour cream and cooked
  noodles. Garnish with fresh chopped parsley and serve.

Nutrition Info