Onion Elk Roast Stroganoff Recipe

Onion Elk Roast Stroganoff Recipe. Repeat with second batch of strips. Cook onion in oil until tender.

Venison Stroganoff Recipe from www.northamericanwhitetail.com

Repeat with second batch of strips. Season with salt and pepper; Preheat the smoker or cooker to 250 degrees.

Brown In Oil On Both Sides.

Season with salt and pepper and, set aside and let the venison reach room temperature. Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Secure the lid, hit the “keep warm/cancel” button followed by the “manual” or “pressure cook” button high pressure for 7 minutes for firmer meat and 12 minutes for more tender meat.

Sauté Your Onions, Mushrooms, And Garlic In Olive Oil Until They Are.

Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on low until the elk is easily shredded with a fork in 5 to 7 hours. Preheat the smoker or cooker to 250 degrees.

5 Min 12 Yield Bookmark 78% Daria's Slow Cooker Beef Stroganoff Allrecipes.com

Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on low until the elk is easily shredded with a fork, 5 to 7 hours. Add sliced mushrooms and brown in batches.

You Don't Want To Cook The Meat, Just Brown It.

I was cleaning out the freezer of my husband's deer meat getting ready for the new season (didn't have any elk) and ended up using some white tail chops and stew meat (abt 2lbs). Stir in the sour cream, and cook 30 minutes more. Take meat out of refrigerator and place in a disposable, aluminum turkey cooker.

Stir In The Sour Cream, And Cook.

I normally always follow a new recipe as written (and would never rate it down if i made changes and didn't like it!) but ended up making a couple changes out of necessity and. Cover, and cook on low until the elk is easily shredded with a fork, 5 to 7 hours. Remove your thawed roast from the refrigerator and coat both sides with salt and pepper.

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