Sunday Supper: Slow-Cooked Bambi (or Beef) with Forest Mushrooms

Having had so many great Sunday suppers while growing up, they've become extremely important to me.  This was tonight's offering, along with Baked Mushroom Barley (recipe to follow) and Brussels sprouts. 

1-3 to 4 lb piece of venison (or blade roast if venison doesn’t appeal); bone in or out

Salt & freshly ground pepper to taste

1 284 ml can condensed cream of mushroom soup

3 cloves garlic, minced

1 t crumbled dried rosemary

2 T tomato paste

1 large yellow onion, diced

30 g (+/-) dried mushrooms, soaked 20 minutes in boiling water

Season meat on both sides.  In a skillet, brown the meat on all sides over medium heat.  Remove the meat to a plate, and remove the skillet from the heat.  Add the soup, garlic, rosemary and tomato paste to the skillet.  Stir well, scraping up any browned bits.

Put the meat into a slow cooker, sprinkle with the diced onion and rehydrated mushrooms, and top with the soup mixture.

Cook on low for 8 hours.  Remove the meat to a platter and cover to keep warm.  Skim the juices in the slow cooker if needed (is using venison, you likely won’t need to; if using beef, you likely will).  Turn the slow cooker up to high, and leave uncovered, allowing the juices to concentrate while you look after anything else which needs to be tended to.

When ready to serve, slice the meat (it will likely just fall apart) and top with the juices, mushrooms, and onions.

Serves 4-6.