Venison directions

1. Preheat oven to 250°F.
2. Prep the Venison with salt and freshly ground black pepper (I used about 1 teaspoon of salt and ½ teaspoon of pepper)
3. Sear the venison in an oven-safe pot as you. Once seared on all sides, pour 1 cup of broth and cover the venison.
4. Bake for 4-5 hours. (You can also cook this in a slow cooker on Medium/high for the same amount of time with about a cup of broth.)
5. Once it’s done cooking, it should easily break apart. Tear/cut apart the venison and add it and its juice to the sauce (directions below).

Sauce Directions

1. In a stock pot on medium heat, melt 4 tablespoons of unslated butter (reserve the other 2 tbsp for the mushrooms) at a low-medium temp, add the onion into the melted butter, cooking and stirring until the onions become translucent.
2. Add the garlic cloves, Worcestershire sauce, and mushrooms, cooking until heated through
3. Add all-purpose flour and stir to coat everything and create a thick lumpy paste.
4. Slowly add the 3 cups of broth and continue stirring and cooking until thick.
5. slowly add the half and half, take breaks in between to stir, and ensure that it’s completely incorporated.
6. Let it simmer at low-medium heat until thickened to a gravy-like consistency. Add the sour cream and kosher salt, black pepper, or additional Worcestershire sauce to taste.