AL’S Crockpot Venison Stroganoff

by Al Giulio
(Boulder, MT)

Ingredients:
For Smaller batch cut ingredients in half.

4 lbs deer or elk meat cut up into 2 inch pieces
2-10 ½ oz Cream of Mushroom soup
2-10 ½ oz Cream of Celery soup
1 can beef broth
1 Stroganoff seasoning packet
6 beef bullion cubes
¼ cup sour cream
1 medium onion
2 Jalapeño Peppers (without seeds)
1 pint whipping cream
1/2 Tablespoon Worcestershire sauce
1 oz R& R Whiskey (optional)
1 Tablespoon vinegar
2 tsp Garlic
1 tsp Oregano
1 tsp Marjoram
1 tsp
2 tsp black pepper
1 tsp seasoning salt
4 Table spoons Butter
4 Tablespoons water
4 tablespoons flour
Enough flour to dust the venison when browning

Directions

Mix all ingredients in a bowl except the butter, water and flour and pour into a 6 quart Crockpot and stir. Turn on high. Melt butter in a frying pan, put venison in the pan, dust with flour and brown the venison. Stir the meat into the Crockpot and cook on High for 4 hours or low for 8 hours. 15 minutes before serving mix the 4 Tablespoons water and 4 Tablespoons flour in a jar, shake well and pour into Crockpot while stirring to thicken. Serve over pasta or Rice.