2 pounds venison, sliced across the grain
1 can beef consommé
½ cup soy sauce
¼ cup brown sugar
1 clove garlic, minced
1 tablespoon coconut oil
1 – 2 tablespoons flour
Place sliced venison into a greased slow cooker.
Heat beef consommé and soy sauce in microwave until warm.
Dissolve brown sugar into heated sauce mixture.
Add garlic and coconut oil into sauce mixture, stirring until oil is dissolved.
Pour sauce over venison.
Cook on high in slow cooker for five hours.
Remove venison from slow cooker and reserve sauce.
Whisk 1 to 2 tablespoons flour into reserved sauce.
Heat reserved sauce in a saucepan over low to medium heat until thickened.
Serve venison and steamed broccoli with sauce over rice.
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Please note this recipe is an adaption from the classic beef and broccoli.