Venison rib with delicious sauce from the slow cooker

Ingredients for 2 servings:

• 1 venison (venison rib), 750 g
• 1 pack of root vegetables, 500 g
• 2 onions
• 2 garlic cloves
• 500 ml red wine
• 500 ml water or broth
• e.g. salt and pepper
• 50 g flour
• some mustard
• 100 ml cream, approx.
• e.g. chili powder

Instructions

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

Split the venison rib in half. Peel and finely dice the root vegetables, onions, and garlic. Gently simmer everything in a slow cooker with red wine, water or broth, salt, and pepper for about 5 hours. Meanwhile, toast the flour in a pan without fat. Remove the venison rib from the sauce after 3 hours. Puree the broth, including the vegetables, with the toasted flour. Then season with mustard, salt, pepper, cream, and perhaps a little chili. Bring to a boil, return to the slow cooker, and finish cooking for 2 hours. Season again to taste. Serve with dumplings, bread dumplings, red cabbage, Brussels sprouts, or salad, for example.