Slow Cooker Venison and Noodles - KNEP - Kentucky Nutrition Education Program

Recipes

Slow Cooker Venison and Noodles

Servings:6Serving Size: 5 ounces of venison & 2 cups cooked noodles
Slow Cooker Venison and Noodles in a bowl

Ingredients:

  • Nonstick spray 
  • 2-pound venison roast 
  • 1 packet (1 ounce) Au Jus Gravy mix  
  • 2 cans (10.5 ounces each) low-sodium cream of mushroom soup  
  • 3 cups water, divided 
  • 4 cups low-sodium beef broth, divided 
  • 1 package (16 ounces) wide egg noodles  

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Spray the slower cooker insert with non-stick spray.
  3. Place the roast in the slow cooker. Rewash hands after handling raw meat.
  4. Sprinkle gravy mix over roast.
  5. Add the canned soup, 2 cups water, and 2 cups broth into the slow cooker.
  6. Cook on low for 7 to 8 hours. (This is less time than beef.)  Until internal temperature reaches 160 degrees F.
  7. Shred the meat inside the crockpot using two forks.
  8. Add the dry noodles to the crockpot. Add the remaining 1 cup of water and 2 cups of broth. Stir and press the noodles under the liquid.
  9. Cover and cook for an additional 20 minutes or until the noodles are done. Serve.
  10. Refrigerate leftovers within 2 hours.

Notes

Recommend at least a 6 quart slow cooker.

Source: Cook Wild Kentucky Project

610 calories; 12g total fat; 3.5g saturated fat; 0g trans fat; 225mg cholesterol; 640mg sodium; 62g carbohydrate; 0g fiber; 5g sugars; 60g protein; 0% Daily Value of Vitamin D; 4% Daily Value of Calcium; 50% Daily Value of Iron; 10% Daily value of Potassium