January 15, 2017
Lovely served with roasted potato wedges broccoli and cauliflower
8 hrs 20 mins
1.2 Kg venison roast
3 mushrooms sliced
1 onion cut in chunks
a handfull frozen babycarrots
3 bay leafs
2 teaspoons dried thyme
50 ml blackcurrant juice concentrate (not with water)
200 ml water
200 ml cooking cream
3 tablespoons cornstarch
2 tablespoons soysauce
1 tablespoon beef stock powder
1Fry mushrooms for 2 minutes transfer to slowcooker
2Sear roast and season with salt and pepper
3Add roast on top of mushrooms , add onion around it and baby carrots
4Pour over all liquid apart from cooking cream
5Add the thyme and stock powde
6Once done remove roast let rest for 10 minutes
7I then transferred liquid over to a pot on stove and added cornstarch mixed with cooking cream and made gravy that way
Submitted by Linda Sagen
July 9, 2021
Yes I would do low 🙂
July 7, 2021
Hi, is the cooking time 8 hours on low? Thanks so much.
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