Ingredients
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¼ cup dried porcini mushrooms
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½ cup boiling water
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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
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¾ 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
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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.
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Rinse venison under cold running water. Pat thoroughly dry with paper towels, then cut into 3/4-inch slices.
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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.
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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.
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Cover slow cooker. Cook on Low for 3 hours.
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Whisk 3 tablespoons cooking liquid and cornstarch together in a small bowl until cornstarch is dissolved; add to slow cooker and stir well.
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Cook until sauce has thickened and venison is tender, about 1 hour more, stirring occasionally; season with salt and black pepper.
Nutrition Facts (per serving)
| 259 | Calories |
| 8g | Fat |
| 10g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 259 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 4g | 20% |
| Cholesterol 117mg | 39% |
| Sodium 476mg | 21% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 2g | 5% |
| Total Sugars 3g | |
| Protein 31g | 61% |
| Vitamin C 6mg | 7% |
| Calcium 32mg | 2% |
| Iron 6mg | 33% |
| Potassium 504mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
