● 3 large yellow onions, thinly sliced
● 1 stick unsalted butter
● 3 c. chicken broth (reduced sodium)
● 2 c. beef broth (reduced sodium)
● ½ teaspoon salt
● Dash of pepper
● ¾ teaspoon Kitchen Bouquet
● 1 medium deer loin cut into 6-8 sections about 3 inches wide
● Large crockpot (about 7 quarts) to cook in
Cut the butter up into 8 tablespoons and spread out evenly on the bottom of the crock pot. Place the sliced onions on top of the butter.
Heat the the stock to boiling in a saucepan.
Add salt, pepper, and Kitchen Bouquet.
Turn the Crock-Pot on high and pour the heated stock over the onions and butter. You might want to taste the broth and see if the salt ratio is to your taste before adding the meat. Add the pieces of meat to the Crock-Pot and make sure they are submerged in the liquid. If all the meat won't fit, set some of it aside for another dish, but do not overcrowd the Crock-Pot.
Leave it on high for about 20-30 minutes and then put it on low and cook overnight. I put mine on about 9:30 pm, right before bedtime, and we ate it between 1:00 and 2:00 p.m. the next day.
*Can be served over rice or as a soup with meat.
*Side suggestions: green beans, roasted sweet potatoes, creamed potatoes
*Optional addition: 1 cup cremini mushrooms. If adding mushrooms, use an extra ¼ teaspoon salt because they will soak up some from the recipe.
