Venison ragout with mushrooms from the Slow Cooker

Ingredients for 4 servings:

• 500 g venison escalope or leg
• 1 tbsp game spice
• 500 g mushrooms
• 1 tbsp oil
• 1 stock cube (clear stock)
• 1 leek(s)
• 100 ml water
• 3 tbsp sour cream or sour cream
• 1 pinch of nutmeg, freshly grated
• possibly potato starch to bind

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 15 minutes

Rinse the venison under cold water, pat dry, and cut into small pieces. Spread oil on the bottom of the Slow Cooker. Add the raw meat to the pot. Sprinkle with game spice and a little nutmeg. Crumble a cube of clear stock over the meat. Chop the mushrooms and leek in a food processor and pour over the meat. Pour in the water. Braise the meat and mushrooms for 4 hours at the highest setting on the Slow Cooker (55-90°C). The cooking time depends on the heat setting and the size of the meat pieces. Stir in sour cream or sour cream and season to taste. When the meat is soft and falling apart, it’s ready. Potato dumplings, spaetzle, or gnocchi are suitable side dishes. Tips: If the mushrooms have made the ragù too runny, mix 1 tablespoon of potato starch with a little cold water and stir it into the warm ragù. Ground dried porcini mushrooms will further refine the flavor.