Protein-Packed Dinner
Slow Cooker Mushroom Ragout
with Venison
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 40 min.
Ready in
Ingredients
for
- Ingredients
- ⅓ cup sunflower oil
- 36 ozs Venison (or beef) trimmed, diced
- 1 Tbsp Juniper Berry
- 1 tsp white peppercorns
- 2 cloves
- 3 cups dry Red wine
- 3 cups Beef stock
- 3 ⅓ cups pearl onions (halved)
- 1 Tbsp brown sugar
- 1 cup Cranberry
- 5 ½ cups Mixed Mushrooms (e. g. chanterelles, cremini, baby portabello )
- salt
- freshly ground Black pepper
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.
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