Venison in white sauce from the slow cooker

Ingredients for 2 servings:

• 2 servings of venison from the nut
• 1 tbsp rapeseed oil or peanut oil
• 100 ml red wine
• 2 m.-sized onion(s)
• 1 m.-sized carrot(s)
• 1 piece(s) celery, 80 g
• 3 spring onions
• 400 ml water
• 200 g cream
• 2 tbsp, heaped cornstarch
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 20 minutes

Peel the onions, carrot, and celery and dice very finely. Wash and finely chop the spring onions. Spread the vegetables on the bottom of the slow cooker. Brown the venison well in the pan and place the meat on top of the vegetables. Deglaze the fat with the wine and scrape up any drippings from the pan. Pour the wine liquid and water into the slow cooker and simmer for 3-4 hours. Then mix the cream with the cornstarch and stir into the liquid in the slow cooker. If you like it really thick, you can add 1 more tablespoon. Now simmer for another 1.5-2 hours. The meat will then be tender as butter and the sauce will be beautifully creamy. Finally, season to taste. This goes well with dumplings or spaetzle and salsify, peas, red cabbage, or salad.