One pan perfect

Name: One pan perfect
Ingredients: venison braised beef; 800 ml port and blackberry game jus; 250 g Gray chanterelle; 200 g Plums; 100 ml Red wine; Mini onions; Garlic; Yellow carrots; winter carrots; Red carrots; purple carrots; Clove; Juniper berry; Fennel seed; Bay leaves; Baby potatoes; Red beets; Flour

Slow-cooked venison chuck with, among other things, winter carrots, mushrooms, and port jus.

The Omnicooker and Slowcooker are great inventions for smaller kitchens.

Ingredients

venison braised beef

800mlport and blackberry game jus

250gGray chanterelle

200gPlums

100mlRed wine

Mini onions

Garlic

Yellow carrots

winter carrots

Red carrots

purple carrots

Clove

Juniper berry

Fennel seed

Bay leaves

Baby potatoes

Red beets

Flour

Preparation

Remove the membrane and portion the venison chuck to the desired weight and season with salt and pepper.
Then flour the venison chuck, which will help thicken the cooking juices.
Cut the vegetables and plums to the desired size.
Sear the chuck, vegetables, plums, and spices in a GreenPan Slowcooker (62014790) on the 'Brown/Saute' setting. Tip: stick the cloves into a small onion so you can easily find them later.
Deglaze the mixture with red wine and add the game jus.
Select the 'Slow Cook' setting on the slow cooker and cook the chuck slowly for about 3 hours, depending on thickness.
The slow cooker keeps the dish warm after cooking the chuck, ideal!