How to Make Venison Tenderloin in the Slow Cooker - A Step-by-Step Guide

Nothing beats the tenderness and rich flavor of venison tenderloin, and one of the best ways to achieve that melt-in-your-mouth perfection is by cooking it in a slow cooker. This recipe is a game-changer for anyone who loves venison but wants to avoid the risk of overcooking it on the stove or grill. By utilizing the gentle, even heat of a slow cooker, you can ensure that your venison tenderloin remains moist and succulent, without the need for constant monitoring or precise timing.

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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

Information

  • 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

  • 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.
  • Rinse venison under cold running water. Pat thoroughly with paper towels until dry, then cut into 3/4-inch slices.
  • 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.
  • 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.
  • Cover and cook on Low for 3 hours.
  • 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.
  • Cook until sauce has thickened and venison is tender, about 1 more hour, stirring a couple of times. Season with salt and pepper.
  • Nutrition

    259 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 117mg
    • Sodium: 476mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 31g
    • Vitamin C: 6mg
    • Calcium: 32mg
    • Iron: 6mg
    • Potassium: 504mg