Venison ragout from the slow cooker

Ingredients for 2 servings:

• 10 venison ribs
• 1 large onion(s)
• 2 cloves garlic
• 1 carrot(s)
• 1 parsley root(s)
• 1 celery
• 300 ml red wine
• salt and pepper
• 2 tbsp oil
• 1 tbsp cornstarch
• 60 ml water
• 70 g cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 15 minutes

Brown the ribeye. Meanwhile, clean, peel, and finely dice the onions, garlic, and vegetables. Remove the venison and brown the vegetables. First, add the vegetables to the slow cooker. Then the venison. Pour in at least 300 ml of wine. You can also add a little water. Simmer gently for 4-5 hours. For larger quantities, it can take up to 6 hours. One hour before the end of the cooking time, mix the cornstarch with water until smooth and add. Shortly before the end of the cooking time, add the cream and season to taste. This goes well with bread dumplings, napkin dumplings, potato dumplings, red cabbage, salsify, and salad.