Venison Tenderloin in the Slow Cooker

Ingredients

• dried porcini mushrooms (0.25 cup)
• boiling water (0.5 cup)
• venison tenderloin (1 (2 pound))
• ghee (2 tablespoons)
• chopped tomatoes (1 cup)
• shallots (2 large)
• dry red wine (0.75 cup)
• balsamic vinegar (2 tablespoons)
• vegetable broth powder (1 tablespoon)
• garlic (2 cloves)
• bay leaves (2 )
• herbes de Provence (1 teaspoon)
• juniper berries (1 teaspoon)
• crumbled dried thyme (1 teaspoon)
• crumbled dried sage (1 teaspoon)
• herb salt (1 teaspoon)
• cornstarch (1 tablespoon)
• salt (0 )
• freshly ground black pepper (0 )

Instructions

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, then cut into 3/4-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 large bowl.
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 bowl; stir well and transfer to a slow cooker.
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; add to slow cooker and stir well.
7. Cook until sauce has thickened and venison is tender, about 1 hour more, stirring occasionally; season with salt and black pepper.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 259
• fat: 8 g
• sats: 4 g
• carbs: 10 g
• fibre: 2 g
• protein: 31 g
• salt: 0 g