Name: Slow Cooker Tender Venison
Prep time: 10 min
Cook time: 4 h 5 min
Total time: 4 h 30 min
Yield: 6
Cuisine: US
Ingredients: 0.25 cup dried porcini mushrooms; 0.5 cup boiling water; 1 (2 pound) venison tenderloin, trimmed; 2 tablespoons ghee (clarified butter); 1 cup chopped ripe tomatoes; 2 large shallots, halved and thinly sliced; 0.75 cup dry red wine (such as Cabernet Sauvignon or Merlot); 2 tablespoons balsamic vinegar; 1 tablespoon vegetable broth powder; 2 cloves garlic, minced; 2 bay leaves; 1 teaspoon herbes de Provence; 1 teaspoon juniper berries, lightly crushed; 1 teaspoon crumbled dried thyme; 1 teaspoon crumbled dried sage; 1 teaspoon herb salt (or regular salt, adjusted to taste); 1 tablespoon cornstarch; Salt and freshly ground black pepper, to taste

Transform humble venison tenderloin into a succulent, deeply flavorful experience with this slow-cooked masterpiece. Earthy porcini, bright tomatoes, and aromatic herbs meld together, creating a rich and comforting sauce that perfectly complements the delicate venison.

Follow The Directions

01

Step

Rehydrate the Porcini: Place dried porcini mushrooms in a small heat-proof bowl. Pour boiling water over them and let soak until softened, approximately 15 minutes. Drain the mushrooms, reserving the soaking liquid. Finely chop the mushrooms and add them back to the reserved liquid. Set aside.

02

Step

Prepare the Venison: Rinse the venison tenderloin under cold running water. Pat it thoroughly dry with paper towels. Cut the tenderloin into ¾-inch thick slices.

03

Step

Sear the Venison: Melt ghee in a large skillet over medium-high heat. Sear venison slices in batches, ensuring not to overcrowd the skillet. Cook until lightly browned on both sides, about 5 to 10 minutes per batch. Transfer the seared venison to a slow cooker.

04

Step

Combine Ingredients in Slow Cooker: Add the rehydrated mushrooms and their soaking liquid, chopped tomatoes, sliced shallots, red wine, balsamic vinegar, vegetable broth powder, minced garlic, bay leaves, herbes de Provence, crushed juniper berries, dried thyme, dried sage, and herb salt to the slow cooker. Stir well to combine.

05

Step

Slow Cook: Cover the slow cooker and cook on Low heat for 3 hours.

06

Step

Thicken the Sauce: In a small bowl, whisk together 3 tablespoons of the cooking liquid from the slow cooker with cornstarch until the cornstarch is completely dissolved. Stir the cornstarch mixture into the slow cooker, ensuring it's well combined.

07

Step

Final Cook and Season: Continue cooking until the sauce has thickened and the venison is tender, approximately 1 hour more, stirring occasionally. Season with salt and freshly ground black pepper to taste before serving.

For a richer flavor, consider adding a tablespoon of tomato paste along with the fresh tomatoes.
If you don't have herb salt, use regular salt and adjust the other herbs accordingly to taste.
Serve over creamy polenta, mashed potatoes, or wide egg noodles to soak up the delicious sauce.
The venison can be seared a day ahead and stored in the refrigerator. This will save time on the day you plan to serve the dish.
If the sauce is too thick, add a little water or red wine to reach your desired consistency.