Venison Tenderloin in the Slow Cooker

asian european filipino french indian korean side soup sweet sour bitter savory umami hard medium

Prep

34 min

Cook

92 min

Total

126 min

Ingredients (18)

¼ cup dried porcini mushrooms g

½ cup boiling water g

1 (2 pound) venison tenderloin g

2 tablespoons ghee (clarified butter) g

1 cup chopped tomatoes g

2 large shallots, halved and thinly sliced g

¾ cup dry red wine g

2 tablespoons balsamic vinegar g

1 tablespoon vegetable broth powder g

2 cloves garlic, minced g

2 bay leaves g

1 teaspoon herbes de Provence g

1 teaspoon juniper berries g

1 teaspoon crumbled dried thyme g

1 teaspoon crumbled dried sage g

1 teaspoon herb salt g

1 tablespoon cornstarch g

salt and freshly ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

Rinse venison under cold running water; pat thoroughly dry with paper towels. Cut venison into ¾-inch slices.

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.

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.

Cover slow cooker. Cook on Low for 3 hours.

Whisk 3 tablespoons cooking liquid and cornstarch together in a small bowl until cornstarch is dissolved; stir into slow cooker until well combined.

Cook until sauce has thickened and venison is tender, about 1 hour more, stirring occasionally; season with salt and black pepper.