Venison Tenderloin in the Slow Cooker

5.0
(2)

A friend who hunts gave me a whole venison tenderloin. I wanted to make something that I could bring along and reheat so I put in in the slow cooker with ingredients I had handy, and it turned out great.

2
2
Prep Time:
10 mins
Cook Time:
4 hrs 5 mins
Additional Time:
15 mins
Total Time:
4 hrs 30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • ¼ cup dried porcini mushrooms

  • ½ cup boiling water

  • 1 (2 pound) venison tenderloin

  • 2 tablespoons ghee (clarified butter)

  • 1 cup chopped tomatoes

  • 2 large shallots, halved and thinly sliced

  • 2 cloves garlic, minced

  • 1 tablespoon vegetable broth powder

  • 2 bay leaves

  • 1 teaspoon herbes de Provence

  • 1 teaspoon juniper berries

  • 1 teaspoon crumbled dried thyme

  • 1 teaspoon crumbled dried sage

  • 2 tablespoons balsamic vinegar

  • ¾ cup dry red wine

  • 1 teaspoon herb salt

  • 1 tablespoon cornstarch

  • salt and freshly ground black pepper

Directions

  1. Place mushrooms in a small heat-proof bowl and cover with boiling water. Soak mushrooms until soft, about 15 minutes. Drain mushrooms, reserving soaking liquid. Finely chop mushrooms and add them back to soaking liquid. Set aside.

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

  3. 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.

  4. 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.

  5. Cover and cook on Low for 3 hours.

  6. Combine a few tablespoons cooking liquid and cornstarch in a small bowl; stir until cornstarch is dissolved. Add cornstarch mixture to slow cooker and stir well.

  7. Cook until sauce has thickened and venison is tender, about 1 more hour, stirring a couple of times. Season with salt and 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
Vitamin C 6mg 30%
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.

You’ll Also Love