Type what you have

Ingredients

• ✓ venison stew meat
• cream of mushroom soup
• golden mushroom soup
• onion
• carrot

Instructions

1. 1 In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.

By GCKS

Ingredients

• ✓ venison stew meat
• olive oil
• salt
• black pepper
• garlic powder
• onion powder
• flour
• water
• cream of mushroom soup
• egg noodle

Instructions

1. 1 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.
2. 2 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.
3. 3 Cover and cook on Low for 4 hours until venison is tender.
4. 4 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, 8 to 10 minutes; drain.
5. 5 Spoon stroganoff over egg noodles to serve.

By Kristi Whittington

Ingredients

• ✓ venison stew meat
• vegetable oil
• onion
• garlic
• worcestershire sauce
• bay leaf
• thyme
• salt
• water
• potato
• parsnip
• all-purpose flour
• water

Instructions

1. 1 In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. 2 Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

By BUCHKO

Ingredients

• ✓ venison stew meat
• vegetable oil
• beef flavored rice mix
• butter
• water
• green bell pepper
• red bell pepper
• onion

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook venison in hot oil, stirring occasionally, until nicely browned on the outside and almost cooked through. Transfer venison to a plate, drain grease, and wipe the skillet clean with a paper towel.
2. 2 Combine rice mix and butter in the same large skillet. Sauté over medium heat, stirring frequently, until vermicelli is golden brown. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.
3. 3 While rice is simmering, add venison, bell peppers, and onion. Continue to simmer until rice is done and peppers are tender.

By TLGIBBS

Ingredients

• ✓ venison stew meat
• canola oil
• bay leaf
• onion
• mushroom
• beef broth
• salt
• pepper
• whole wheat noodle
• sour cream

Instructions

1. 1 Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
2. 2 Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
3. 3 Set slow cooker on Low, and cook for 8 to 10 hours.
4. 4 Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.

By Angie Fuller

Ingredients

• ✓ venison stew meat
• garlic powder
• italian seasoning
• parsley
• cayenne pepper
• curry powder
• mustard
• cumin
• salt
• black pepper
• beef bouillon granules
• white sugar
• beef broth
• tomato juice
• tomato
• green bean
• carrot
• pea
• whole kernel corn
• potato
• cabbage
• butter

Instructions

1. 1 Melt 1/2 cup of butter in a very large stockpot over medium-high heat. Add venison; cook and stir until browned, about 5 minutes. Add remaining 1 cup butter, then add cabbage, potatoes, corn, peas, carrots, beans, and diced tomatoes. Pour in tomato juice and broth, then stir in sugar, bouillon, black pepper, salt, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder.
2. 2 Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until venison is tender and soup has thickened slightly, about 1 1/2 hours.

By logansmommy

Ingredients

• ✓ venison stew meat
• bacon
• yellow onion
• brown sugar
• wine vinegar
• cumin
• chili powder
• garlic
• dijon mustard
• ketchup
• salt
• pepper

Instructions

1. 1 Cook bacon in a large, deep skillet over over medium-high heat until evenly browned, 5 to 10 minutes. Remove from the skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
2. 2 Put onion, brown sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt, and pepper in slow cooker and mix well. Add bacon and venison and stir together.
3. 3 Cook on Low for at least 8 hours. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.

By Jennifer

Ingredients

• ✓ venison stew meat
• potato
• onion
• celery
• carrot
• beef bouillon
• beef broth
• browning and seasoning sauce
• green pea
• mushroom
• salt
• pepper
• cornstarch
• water

Instructions

1. 1 Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
2. 2 Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

By Shann

Ingredients

• ✓ venison stew meat
• vegetable oil
• onion
• garlic
• water
• worcestershire sauce
• salt
• oregano
• bay leaf
• potato
• carrot
• all-purpose flour
• water

Instructions

1. 1 Heat oil in a large, heavy pot over medium heat. Add venison; cook and stir until well browned, 5 to 7 minutes.
2. 2 Add onions and garlic; cook and stir until translucent, about 5 minutes. Stir in water, Worcestershire sauce, salt, oregano, and bay leaf. Cover and simmer until venison is tender, 1 ½ to 2 hours.
3. 3 Stir in potatoes and carrots; cook until tender, 15 to 20 minutes.
4. 4 Stir flour and water together in a small bowl; pour into stew and cook until thick, 5 to 10 minutes.
5. 5 Remove bay leaf before serving and enjoy.

By BUCHKO

Ingredients

• ✓ venison stew meat
• vegetable oil
• celery
• onion
• garlic
• parsley
• salt
• pepper
• oregano
• basil
• tomato sauce
• red wine
• water

Instructions

1. 1 Heat oil in a large frying pan over medium-high heat. Brown venison well in two batches.
2. 2 Place celery, onion, garlic, and parsley in the bottom of a slow cooker. Add venison. Season with salt, pepper, oregano, and basil. Pour in tomato sauce, red wine, and water. Cover and cook on Low for to 10 hours.

By BYOUNG1519

Ingredients

• ✓ venison stew meat
• black bean
• bacon
• canola oil
• salt
• cilantro
• chili powder
• cayenne pepper
• cumin
• chicken broth
• tomato paste
• red wine vinegar
• red wine
• brown sugar
• garlic
• red onion
• butter

Instructions

1. 1 Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
2. 2 Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
3. 3 Mix everything together thoroughly and let simmer for about 20 more minutes.

By Scotch