Perhaps you remember the terrifying debacle in which my slow cooker lid spontaneously exploded last October. There followed several months of increasingly frustrating emails with a variety of customer service representatives (“We remind you of our dedication to excellent customer service! Your replacement lid will be sent to you approximately never!”), and a somewhat surprising dearth of home-cooked meals (who knew I was so slow-cooker dependent?), but at long last the replacement arrived.
Fact about me: I am incredibly productive in the morning and nigh on useless in the late afternoon.
Fact about slow cookers: slow cookers were made for people like me.
So in honour of the return of the beloved slow cooker to my life, I give you: slow cooker venison stroganoff. Chuck almost everything in the slow cooker, walk away for 8-10 hours, chuck a few more things in the slow cooker, and devour.
Slow Cooker Venison Stroganoff
Serves 2 generously, or 4 with a side
300g venison, cut into small strips
250g chestnut mushrooms, cleaned and sliced
2 tsp dried parsley
2 tsp dried thyme
2 tsp paprika
1 bay leaf
1 tbsp Dijon mustard
1 tbsp tomato puree
1 tbsp balsamic vinegar
3 cloves garlic, minced
325ml beef stock
3 tbsp flour
1/4 cup milk
4 tbsp yoghurt
- Place all ingredients except milk and yoghurt in slow cooker and cook on low 8-10 hours, or on high 2 hours and then low 4 hours.
- 30 minutes before eating, add milk and yoghurt to slow cooker and stir.
- Serve over pasta or mashed potatoes.