Venison neck in creamy red wine and sour cream sauce from the slow cooker

Ingredients for 2 servings:

• 2 portions of venison neck meat
• 2 onions
• 2 carrots
• 2 leek(s), 10 – 15 cm
• ⅛ small celeriac
• 2 garlic cloves
• 2 tbsp oil, heat-resistant, e.g. rapeseed oil
• 600 ml red wine
• 150 g sour cream
• 4 tbsp milk
• 2 tbsp cornstarch
• salt and pepper
• some parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 20 minutes

Peel and finely dice the vegetables if necessary. Fry in a pan with 1 tablespoon of oil until toasted, then transfer to the slow cooker. Add another 1 tablespoon of oil to the pan and sear the meat on all sides until well browned. Then transfer to the slow cooker. Deglaze the still-hot pan with the red wine to release the remaining toasted aromas. Pour the red wine into the slow cooker. If you like, you can add some seasoning now. Turn on the slow cooker and let it simmer for 4-6 hours. The meat should literally fall off the bone. About 45-60 minutes before the end of the cooking time, thicken by whisking the cornstarch with milk and sour cream and stirring it into the sauce. Add a little more parsley, if desired, and continue simmering. Season to taste and serve. Potatoes, dumplings, spaetzle, and cucumber or leaf salads are suitable side dishes.