Protein-Packed Dinner

Slow Cooker Mushroom Ragout

with Venison
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Slow Cooker Mushroom Ragout
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 40 min.
Ready in

Ingredients

for
4
Ingredients
0.333 cup sunflower oil
36 ounces Venison (or beef) trimmed, diced
1 tablespoon Juniper Berry
1 teaspoon white peppercorns
2 cloves
3 cups dry Red wine
3 cups Beef stock
3.333 cups pearl onions (halved)
1 tablespoon brown sugar
1 cup Cranberry
5 ½ cups Mixed Mushrooms (e. g. chanterelles, cremini, baby portabello )
salt
freshly ground Black pepper
How healthy are the main ingredients?
onionMushroomCranberryclovessalt

Preparation steps

1.

Heat 2-3 tablespoons of oil in a large heavy saucepan set over a moderate heat until hot.

2.

Season the venison with salt and pepper and saute, in batches, until golden brown all over, using a little fresh oil for each batch.

3.

Reduce the heat a little and add all the remaining ingredients, except the mushrooms, and stir well.

4.

Pour into a slow cooker, cover with a lid, and cook on a low setting for 4 hours.

5.

Add the mushrooms, stir, and cook for an additional 2 hours until the venison is very tender.

6.
Season the ragout with salt and pepper before serving.