Thread: Venison stroganoff

Been working on this one for a wee while as i've been in need of more slow cooker recipes, would appreciate if some of you try it some time
By no means traditional but it's tasty, especially with the weather on its way to being colder


700g venison suitable for stewing, cut into cubes (i've been fond of the brisket for this application)
350g mushrooms, any kind you like cut into even sized pieces
a red onion, sliced
a swig of brandy
1 and a half tablespoons paprika
5 tablespoons flour
2 cloves of garlic
2 teaspoons worcestershire sauce
1 package of dry mushroom soup
a stock cube, whatever you like
salt and pepper
big handful of parsley, chopped
220ml sour cream


Mix the flour, paprika, salt and pepper together and toss the pieces of venison until evenly coated, sear in a pan until well browned on all sides. Remove the meat from the pan and sautee the onion and mushrooms until they've released all their water and the pan is dry. Add your brandy and burn off the alcohol, take off the heat.
Mix the stock cube and soup mix with 2 cups of water and add to the slow cooker along with all the other ingredients other than the parsley and sour cream.
Cook on low for 6-7 hours or on high for roughly half that. When tender mix in your sour cream and parsley.

It's good on pasta or mashed spuds.

MMM, I like a good stroganoff, will give it a go over winter.

Hell yeah I will, bloody love stoganoff!

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Sounds good allright, might add a few extra swigs of brandy (to the cook not the recipie)!

Yumm love me a good stroga. Question though, why cook parsley for 6 hours? I would've thought some freshly chopped stirred through at the end would be better? Maybe have a bouquet garni with parsley stems for the slow cooker?

Better re read the recipie laddie.

I've been buying Curry etc from a local shop called Yogiji's. Saw bulk Chilli powder, 4 or 5 sorts from mild, kashmeri to extra hot for around $10 per KG. (I am a little worried as to what an Indian calls "extra hot"....) So thought I would start with Venny Chilli and curry. What surprised me the most was the Bulk bins were the same size as Flour bins and the scoop they had in it would hold 1 to 2 kg like a flour scoop. Felt like a bit of a chicken buying 100gramms of chilli......

I will try that strog as it sounds like a good starting point for getting adventurous.

Originally Posted by Angus_A

Been working on this one for a wee while as i've been in need of more slow cooker recipes, would appreciate if some of you try it some time
By no means traditional but it's tasty, especially with the weather on its way to being colder


700g venison suitable for stewing, cut into cubes (i've been fond of the brisket for this application)
350g mushrooms, any kind you like cut into even sized pieces
a red onion, sliced
a swig of brandy
1 and a half tablespoons paprika
5 tablespoons flour
2 cloves of garlic
2 teaspoons worcestershire sauce
1 package of dry mushroom soup
a stock cube, whatever you like
salt and pepper
big handful of parsley, chopped
220ml sour cream


Mix the flour, paprika, salt and pepper together and toss the pieces of venison until evenly coated, sear in a pan until well browned on all sides. Remove the meat from the pan and sautee the onion and mushrooms until they've released all their water and the pan is dry. Add your brandy and burn off the alcohol, take off the heat.
Mix the stock cube and soup mix with 2 cups of water and add to the slow cooker along with all the other ingredients other than the parsley and sour cream.
Cook on low for 6-7 hours or on high for roughly half that. When tender mix in your sour cream and parsley.

It's good on pasta or mashed spuds.

Thar insteadon mash

Gave this a go for opening weekend was bloody brilliant one of the guys doesn't usually eat bambie but still liked it anyway

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I will try some of that in another couple of weeks Angus.

Giving it a go today...







It's smelling dam good, can't wait for dinner time now!

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Absolutely beautiful @Angus_A



Loved it, very tasty.

Cheers.

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Brilliant and inspirational GWH. I will definitely give it a go now.

Ayyy, glad people have tried it and enjoyed it.

only did this so I can find this recipe later's