Slow-Roasted Venison; a new slow cooker? Recipe

Ingredients

• 34oz (1000gr) venison roast
• Marinade:
• 1 1/2 cups (12oz, 360ml) water
• 1 1/2 cups (12oz, 360ml) red wine vinegar
• 1 tbs salt
• 2 bay (laurel) leaves
• 2 tsp juniper berries
• 1/2 tsp whole cloves
• To Roast:
• 3 shallots, cut in half
• 1 red onion, cut into wedges
• 8 cloves garlic, smashed
• 1 tbs olive oil
• 1 cup (8oz, 240ml) red wine
• 3/4 cup (6oz, 180ml) beef stock
• 3 bay (laurel) leaves
• 1 bouquet garni
• 1 tsp paprika
• 2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water
• Cover and put in a 250F (125C) oven for 4 hours. Check occasionally and add more wine if it starts to look dry. (I didn’t)
View Full Recipe at Thyme for Cooking, the Blog