Ingredients

• 0.25 cups dried porcini mushrooms
• 0.5 cups boiling water
• 1 , 2 pound
• 2 tablespoons ghee , clarified butter
• 1 cup chopped tomatoes
• 2 large shallots , halved and thinly sliced
• 0.75 cups dry red wine
• 2 tablespoons balsamic vinegar
• 1 tablespoon vegetable broth powder
• 2 cloves garlic , minced
• 2 bays leaves
• 1 teaspoon herbes de Provence
• 1 teaspoon juniper berries
• 1 teaspoon crumbled dried thyme
• 1 teaspoon crumbled dried sage
• 1 teaspoon herb salt
• 1 tablespoon cornstarch
• salt and freshly ground black pepper

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.

Nutrition per serving