Ingredients
¼cupdried porcini mushrooms
½cupboiling water
2lbsvenison tenderloin
2tbspghee(clarified butter)
1cupchopped tomatoes
2largeshallotshalved and thinly sliced
2clovesgarlicminced
1tbspvegetable broth powder
2bayleaves
1tspherbes de Provence
1tspjuniper berries
1tspcrumbled dried thyme
1tspcrumbled dried sage
2tbspbalsamic vinegar
¾cupdry red wine
1tspherb salt
1tbspcornstarch
salt and freshly ground black pepper
Preparation
Place mushrooms in a small heat-proof bowl and cover with boiling water.
Soak mushrooms for about 15 minutes until soft. Drain mushrooms, reserving soaking liquid. Finely chop mushrooms and add them back to soaking liquid. Set aside.
Rinse venison under cold running water. Pat thoroughly with paper towels until dry, then cut into ¾-inch slices.
Melt ghee in a large skillet over medium-high heat.
Sear venison slices in batches making sure meat is not overcrowded in the skillet, until lightly browned on both sides, about 5 to 10 minutes per batch.
Transfer seared meat to a large bowl and add mushrooms, soaking liquid, tomatoes, shallots, garlic, vegetable broth powder, bay leaves, herbes de Provence, juniper berries, thyme, sage, balsamic vinegar, red wine, and herb salt. Mix well and transfer to the slow cooker.
Cover and cook on Low for 3 hours.
Combine a few tablespoons of water and cornstarch in a small bowl; stir until cornstarch is dissolved. Add cornstarch mixture to slow cooker and stir well.
Cook for about 1 more hour until sauce has thickened and venison is tender, stirring a couple of times. Season with salt and pepper.
