Behind The Lens

Crockpot Venison and Veggies with Sour Cream Sauce

This venison crockpot recipe is super easy, and with the vegetables included it's very similar to a roast. If you would prefer, you could use a venison roast in place of the stew meat and easily adjust the time as needed. Either way, this recipe is very tasty and something a little different than the venison recipes you are probably used to having.

Ingredients:

2 lbs venison stew meat

Salt & pepper, to taste

Cavender’s All Purpose Greek Seasoning, to taste (optional)

1 cup diced celery

1 cup baby carrots

1 small onion, chopped

1 (10 1/2 oz) can Cream of Mushroom soup

1 pkg Lipton Savory Herb with Garlic soup mix

1 cup water

1 cup sour cream

¼ cup all-purpose flour

 

Instructions:

Place stew meat in crockpot and sprinkle with salt, pepper and Cavender’s to taste.

Place onions, carrot and celery in crockpot.

Mix together all other ingredients, except for the sour cream and flour, and stir all together in crockpot.

Cover and cook on low for 8-10 hours or on High for 4-5 hours.

Mix sour cream and flour together until smooth; add to the crockpot. Continue cooking for 20 minutes longer, until heated through and thickened.

If sauce is too thick, thin it with some milk, cream, or broth.

 

By Andrea Crider

Andrea Crider is a Pro-Staffer from Missouri who enjoys hunting deer, turkeys, and upland birds. She is also the founder of the Huntress View, an organization formed to help strengthen the ever growing community of women hunters.

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