Ingredients:

  • 2 lbs venison stew meat, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 lb cremini mushrooms, sliced thick
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 oz full-fat cream cheese, cubed and softened
  • 1/2 cup full-fat sour cream
  • 12 oz wide ribbon egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Toss your 2 lbs of venison cubes with the 1/4 cup of flour, salt, and pepper in a bowl.
  2. Place the finely diced yellow onion and minced garlic in the bottom of your slow cooker.
  3. Place the floured meat directly over the aromatics.
  4. Pile the 1 lb of sliced cremini mushrooms on top of the meat.
  5. In a small jug, combine the 2 cups beef broth, Worcestershire sauce, Dijon mustard, and smoked paprika.
  6. Drizzle the liquid mixture over everything in the pot. Cover and cook on LOW for 7 hours.
  7. About 20 minutes before serving, whisk the softened 4 oz of cream cheese and 1/2 cup sour cream together in a small bowl.
  8. Open the lid and gently fold the dairy mixture into the slow cooker.
  9. While the sauce finishes, boil the 12 oz of egg noodles in salted water until tender but firm to the bite.
  10. Fold the noodles directly into the pot or ladle the venison mixture over a bed of noodles. Garnish with the fresh parsley and serve immediately.