Venison Tenderloin in the Slow Cooker

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place mushrooms in a small heat-proof bowl; cover with boiling water and soak until soft, about 15 minutes. Drain; reserve soaking liquid. Finely chop mushrooms; add to reserved soaking liquid and set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Rinse venison under cold running water; pat thoroughly dry with paper towels. Cut venison into ¾-inch slices.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Melt ghee in a large skillet over medium-high heat. Sear venison slices, in batches, until lightly browned on both sides, making sure not to overcrowd the skillet, 5 to 10 minutes per batch. Transfer venison to a slow cooker.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add mushrooms, soaking liquid, tomatoes, shallots, red wine, balsamic vinegar, vegetable broth powder, garlic, bay leaves, herbes de Provence, juniper berries, thyme, sage, and herb salt to slow cooker; stir well.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cover slow cooker. Cook on Low for 3 hours.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Whisk 3 tablespoons cooking liquid and cornstarch together in a small bowl until cornstarch is dissolved; stir into slow cooker until well combined.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Cook until sauce has thickened and venison is tender, about 1 hour more, stirring occasionally; season with salt and black pepper.'}

📊 Nutrition Facts

Per serving (6 servings total)