Venison navarin with winter vegetables

Preparation

• Cut the meat into 3x3 cm cubes and brown it in a pan over high heat.

• Add the chopped onion and carrot and fry briefly.

• Then add a large tablespoon of flour, season well with pepper and salt, and add the 2 crushed garlic cloves.

• Transfer everything to the Slow Cooker and deglaze with the beer and game stock.

• Add the remaining spices, the mustard, and the orange.

• Set the Slow Cooker to ‘high’ and let it cook for 3.5 hours.

For the garnish:

• Blanch the Brussels sprouts and sauté the pearl onions in butter. Deglaze with a little balsamic or sherry vinegar and season with pepper and salt. Add to the slow cooker.

• Sauté the mushrooms in butter.

• Cut the golden beet, yellow turnip, and Jerusalem artichoke into pieces, blanch them, and add them to the Slow Cooker. Let cook for another 30 minutes.