Type what you have

Ingredients

• ✓ vegetable broth powder
• black pepper
• salt
• cornstarch
• herb salt
• sage
• thyme
• juniper berry
• herbes de provence
• bay leaf
• garlic
• balsamic vinegar
• red wine
• shallot
• tomato
• ghee
• venison tenderloin
• water
• porcini mushroom

Instructions

1. 1 Place mushrooms in a small heat-proof bowl; cover with boiling water and soak until soft, about 15 minutes. Drain; reserve soaking liquid. Finely chop mushrooms; add to reserved soaking liquid and set aside.
2. 2 Rinse venison under cold running water; pat thoroughly dry with paper towels. Cut venison into ¾-inch slices.
3. 3 Melt ghee in a large skillet over medium-high heat. Sear venison slices, in batches, until lightly browned on both sides, making sure not to overcrowd the skillet, 5 to 10 minutes per batch. Transfer venison to a slow cooker.
4. 4 Add mushrooms, soaking liquid, tomatoes, shallots, red wine, balsamic vinegar, vegetable broth powder, garlic, bay leaves, herbes de Provence, juniper berries, thyme, sage, and herb salt to slow cooker; stir well.
5. 5 Cover slow cooker. Cook on Low for 3 hours.
6. 6 Whisk 3 tablespoons cooking liquid and cornstarch together in a small bowl until cornstarch is dissolved; stir into slow cooker until well combined.
7. 7 Cook until sauce has thickened and venison is tender, about 1 hour more, stirring occasionally; season with salt and black pepper.

By nch

Ingredients

• ✓ vegetable broth powder
• water
• brown sugar
• yeast extract spread
• water

Instructions

1. 1 Heat 1/2 cup water in a saucepan over medium-low heat. Add brown sugar and stir until fully dissolved. Add broth powder and stir until completely combined.
2. 2 Stir in remaining water, 1 tablespoon at a time, stirring constantly until sauce is thick. Simmer, stirring often, until reduced to desired consistency.

By Buckwheat Queen