Slow Cooker Venison Tenderloin with Porcini Mushrooms

Follow our step-by-step guide on how to make Slow Cooker Venison Tenderloin with Porcini Mushrooms.

1. Step 1

   Place the dried porcini mushrooms in a small heat-proof bowl and cover them with boiling water. Let them soak until soft, about 15 minutes. Drain the mushrooms, reserving the soaking liquid, then finely chop the mushrooms and return them to the soaking liquid. Set aside.

2. Step 2

   Rinse the venison tenderloin under cold running water and pat it dry with paper towels. Cut the tenderloin into 3/4-inch slices.

3. Step 3

   In a large skillet, melt the ghee over medium-high heat. Sear the venison slices in batches, ensuring not to overcrowd the skillet, until they are lightly browned on both sides, about 5 to 10 minutes per batch.

4. Step 4

   Transfer the seared venison to a large bowl. Add the chopped mushrooms, soaking liquid, chopped tomatoes, sliced shallots, minced garlic, vegetable broth powder, bay leaves, herbes de Provence, juniper berries, thyme, sage, balsamic vinegar, red wine, and herb salt. Mix everything well and transfer the mixture to the slow cooker.

5. Step 5

   Cover the slow cooker and cook on the Low setting for 3 hours.

6. Step 6

   In a small bowl, combine a few tablespoons of the cooking liquid with the cornstarch and stir until the cornstarch is dissolved. Add this mixture to the slow cooker and stir well.

7. Step 7

   Continue cooking until the sauce has thickened and the venison is tender, about 1 more hour, stirring occasionally. Season with salt and freshly ground black pepper to taste.