Venison Stroganoff

I’ve made other versions of stroganoff recipes that were very tasty and this one is great too! Beef is not something we consume often – mainly because I don’t tolerate it. However, we do have an abundance of venison. Venison is tricky as it can typically taste really gamey but as long as you season and marinate it properly, it can taste GREAT! What I love about this recipe is that the slow cooker does all the work! Get your ingredients ready and throw it in the slow cooker – when you get home, you’ll have a delicious, hearty and comforting meal! Makes about 6 servings

venison stroganoff

2 pounds of venison meat, cut into chunks
1 Tbsp coconut oil or olive oil
1 large onion, diced
8 oz mushrooms, sliced
1 cup beef, chicken or vegetable broth
1 can coconut milk
2 Tbsp arrowroot starch or corn starch
1/4 cup balsamic vinegar
1 tsp thyme
1 tsp sea salt
1/2 tsp black pepper
2 bay leaves
1 large spaghetti squash cooked (or cooked pasta or rice)

In a slow cooker, combine venison meat, coconut oil, onion, mushrooms, stock, vinegar, thyme, salt, pepper and bay leaves. In a small bowl, combine coconut milk and starch and stir together until smooth. Pour into crock pot. Cook over high heat for 4 hours or low for 8 hours. Stir mixture to combine sauces and flavors. Serve over warm spaghetti squash, pasta or rice.

 

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