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Slow Cooker Venison Stroganoff



I found this recipe on allrecipes.com. You can view the original recipe here. I changed a little to adapt for the canned deer meat. I put the ingredients in the slow cooker just before we left to go for an afternoon deer hunt. My family LOVED it! My youngest daughter even had seconds.

1 quart of canned venison stew meat
1 (10.75 ounce) can of condensed cream of mushroom soup
2 tbs. of dried minced onion
1 tbs. Worcestershire sauce
¼ cup water
8 ounces cream cheese
2-1/2 cups of elbow noodles
Boiling water
  1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
  2. Cook on Low setting for 4-6 hours.
  3. Set slow cooker setting to High. Stir in cream cheese.
  4. Add elbow noodles and enough boiling water to cover. Stir every few minutes until noodles are cooked adding more boiling water as needed.

Because this recipe was such a great hit I did not get a chance to get a picture. Feel free to post one in the comments or send me one.

 Want to know how to can your own deer meat? Check this post out.
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