Venison Stroganoff {because I really love my husband}

Hey guys...I'm alive! 

I know, it's been a looong break from blogging, but Chardonnay (that's my puter's name) was sick. So, FYI: if you get an update that looks just like a regular computer update, but is for C++, do not do it! Husband thought it would be a good idea... Nope!

And honestly it was just nice to have a little break, since I was starting to feel kinda burnt out with having to come up with a post every week. I will probably switch to bi-monthly blogging now, and try to make the posts more "quality". ;)

........

So! This last week I was feeling really loving and decided I would cook my husband some venison. I say that because I'm not really a fan (of venison). I only know of two people that actually know how to cook the stuff in a way that makes me actually want to eat it (shout out to Julia Holum and Heidi Burger). It's just too gamey tasting. Eh!

Anyhoo... wanting to surprise Matt with some meat for dinner, (I cook a lot of vegetarian dishes) I decided to see if stroganoff would be a good disguise. 

I spent AN HOUR (literally, an hour - not exaggerating at all here) rinsing out the blood from the meat. *cringe here* Because I actually wanted to be able to eat it myself, and the thought of it cooking in it's own blood is absolutely repulsive to me. THEN, after that was done I had to touch all the pieces in order to cut it up! So. proud. of. myself. Seriously, I gave myself a few extra point for brave cooking. I was really feeling loving!

Well enough of my ramblings about venison... I should just share the recipe, because it turned out pretty well. If you like venison that is. ;) I let Matt have all the leftovers....

Slow-Cooker Venison Stroganoff

- 2 pounds of venison steak (rinsed and cut into bite sized pieces)

- 1 large onion, chopped

- 3ish cloves of garlic, smashed

- 1 package mushrooms, chopped

- pepper/garlic powder/beef bullion cubes etc. 

- 2 cans cream of mushroom soup

- 1 tub of sour cream

- 1 bag of egg noodles 

Combine the first 6 ingredients in the slow-cooker and cook on low for 6 hours. When it's almost done cooking, stir in as much sour cream as you like, (I used about 3/4 of the container) and make your egg noodles. And crescents, because errbody loves a crescent roll. 

*special note: I also used some cornstarch to thicken it up a bit at the end because I think I dumped some water in that was on the cutting board with the meat. I avoid touching it as much as possible when it's raw :). 

And there ya have it! Most loving wife award goes to... 

Alright, I promise I'll be back to blogging regularly now.

Thank you so much for stopping by and following along!

Blessings to you this week,

Olivia

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