Venison rib from the slow cooker

Ingredients for 2 servings:

• 1 venison loin (venison rib, 1 side of the back)
• 1 tbsp coconut oil
• 2 onions
• 1 garlic clove(s)
• 1 tbsp rapeseed oil
• 450 g mushrooms, fresh
• 200 ml water
• 100 ml cream
• 200 ml wine, red or white
• 4 tbsp flour
• 300 ml water or broth
• salt and pepper
• possibly cornstarch, mixed with water

Instructions

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

Peel the onions and garlic, dice finely, and fry in rapeseed oil. The onions can be browned. Then spread them on the bottom of the slow cooker. Brown the venison rib well on both sides in the coconut oil and then add it to the slow cooker. Now slice the mushrooms and add them with 200 ml water, cream, and wine. Set the slow cooker to simmer for 4-6 hours. In the meantime, toast the flour without fat, stirring constantly, as it can easily burn. Heat 300 ml water or stock and pour into the flour while stirring. Use a hand blender to blend if there are any lumps. Bring the roux to a boil briefly while stirring, then add it to the ingredients in the slow cooker 2 hours before the end of the cooking time. Season everything with salt and pepper. After another hour, check if any more seasoning or thickening is needed. Thicken with cornstarch if necessary and season again to taste.