Slow Cooker Venison Stroganoff

Ingredients

• 2 tablespoons olive oil
• 2 pounds venison stew meat, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups beef broth
• 1/4 cup all-purpose flour
• 1/2 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• 4 cups cooked egg noodles, for serving

Directions

1. Heat olive oil in a large skillet over medium high heat. Add venison and cook until evenly browned, about 5-7 minutes; set aside.
2. Add garlic and onion to the skillet; cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
3. Stir in tomato paste, Worcestershire sauce, smoked paprika, thyme and oregano until well combined, about 1-2 minutes.
4. Whisk in beef broth and flour until lightly browned, about 1-2 minutes.
5. Stir in sour cream until well blended.
6. Season with salt and pepper, to taste.
7. Transfer the mixture to a slow cooker, add venison and cook on low heat for 6-7 hours or high heat for 3-4 hours.
8. Serve venison stroganoff over cooked egg noodles, garnished with parsley, if desired.

Interesting Facts

• Stroganoff is a classic Russian dish that is traditionally made with beef.
• Venison is a leaner meat than beef, making it a healthier option.
• The tomato paste and Worcestershire sauce add a deep, rich flavor to the dish.