Venison Tenderloin in the Slow Cooker
Description
Use your slow cooker to make this venison tenderloin recipe with porcini mushrooms, shallots, garlic, tomatoes, and herbs in a rich, dark red wine sauce.
Ingredients
•
1/4 cup dried porcini mushrooms
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1/2 cup boiling water
•
1 (2 pound) venison tenderloin
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2 tablespoons ghee (clarified butter)
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1 cup chopped tomatoes
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2 large shallots, halved and thinly sliced
•
3/4 cup dry red wine
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2 tablespoons balsamic vinegar
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1 tablespoon vegetable broth powder
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2 cloves garlic, minced
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2 bay leaves
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1 teaspoon herbes de Provence
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1 teaspoon juniper berries
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1 teaspoon crumbled dried thyme
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1 teaspoon crumbled dried sage
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1 teaspoon herb salt
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1 tablespoon cornstarch
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salt and freshly ground black pepper
Directions
1
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
Rinse venison under cold running water; pat thoroughly dry with paper towels. Cut venison into ¾-inch slices.
3
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
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
Cover slow cooker. Cook on Low for 3 hours.
6
Whisk 3 tablespoons cooking liquid and cornstarch together in a small bowl until cornstarch is dissolved; stir into slow cooker until well combined.
7
Cook until sauce has thickened and venison is tender, about 1 hour more, stirring occasionally; season with salt and black pepper.