2 to 3 lbs. venison, cut into cubes or strips
6 tablespoons butter
2 cups sliced mushrooms
2 cups diced sweet onion
2 cloves minced garlic
1 cup red wine
16 oz. sour cream
14.5 oz. can beef broth
Sprinkle tenderizer, seasoned salt* and pepper liberally on venison.
Dust venison in flour until coated.
Melt butter in skillet and sauté mushrooms, onions and garlic until soft.
Add venison to skillet and brown, turning to brown both sides.
Place venison, mushrooms, onions, and garlic in slow cooker.
Add wine and beef broth to pan; deglaze.
Pour sauce over venison in the slow cooker.
Cook on low for 8 hours.
Turn slow cooker off and then add sour cream, stirring to combine.
Cook egg noodles, drain.
Combine cooked noodles, venison and sauce from crock pot in serving disk, stirring to combine.
*Meat tenderizer has a lot of salt so add seasoned salt judiciously.
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