Slow Cooker Venison Stroganoff Meal Recipe

Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt pepper garlic powder and onion powder. Cook the venison in the hot oil until browned on all sides about 8 minutes. Once browned remove from the skillet and place into a slow cooker leaving the remaining oil in the skillet.

Reduce the heat to medium-low and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown about 5 minutes. Stir in the water and bring to a simmer then pour into the slow cooker along with the cream of mushroom soup. Cover and cook on Low for 4 hours or until the venison is tender.

Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until al dente 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.