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
4
- Ingredients
- 0.333 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
- 3.333 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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
