Venison Tenderloin in the Slow Cooker

Use your slow cooker to make this venison tenderloin dish with porcini mushrooms, shallots, garlic, tomatoes, and herbs in a rich, dark red wine sauce.

• Preparation Time: 10 mins
• Cooking Time: 4 hr 5 mins
• Total Time: 4 hr 15 mins
• Calories: 259 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Rinse venison under cold running water. Pat thoroughly dry with paper towels, then cut into 3/4-inch slices.

Step 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.

Step 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.

Step 5

Cover slow cooker. Cook on Low for 3 hours.

Step 6

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

Step 7

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