Crockpot Venison Stroganoff From Heather

Ingredients:
3 tablespoons olive oil
1 pound venison stew meat
1 teaspoon salt
1 teaspoon ground black
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon all-purpose flour
1 cup water
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 (16 ounce) package
uncooked egg noodles

Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Toss the
cubed venison with salt, pepper, garlic powder, and onion powder. Cook
the venison in the hot oil until browned on all sides, about 8 minutes.
Once browned, remove from the skillet and place into a slow cooker,
leaving the remaining oil in the skillet.
2. Reduce the heat to medium-low, and stir the flour into the remaining
olive oil. Cook and stir until the flour has turned golden brown, about 5
minutes. Stir in the water and bring to a simmer, then pour into the slow
cooker along with the cream of mushroom soup. Cover, and cook on
Low for 4 hours, or until the venison is tender.
3. Bring a large pot of lightly salted water to a boil. Add the egg noodles,
and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff
over the egg noodles to serve.