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.