Ingredients:

  • 2 lbs venison shoulder or stew meat, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup full-fat sour cream
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the venison cubes dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the meat in batches until a deep brown crust forms on all sides, then transfer the meat to the slow cooker.
  3. In the same skillet, sauté onions and mushrooms for 5 minutes until softened and golden. Add garlic for the last 60 seconds until fragrant, then add the mixture to the slow cooker.
  4. Pour in the beef broth and Worcestershire sauce. Stir gently to combine all ingredients.
  5. Cover and cook on Low for 6-8 hours (recommended) or High for 3-4 hours until the meat is fork-tender.
  6. Mix cornstarch and cold water to create a slurry. Stir the slurry into the slow cooker and cook on High for an additional 15 minutes to thicken the sauce.
  7. Turn the slow cooker to 'Warm' or 'Off.' Gently fold in the sour cream until the sauce is creamy and uniform.
  8. Garnish with fresh parsley before serving.