This is from Cooking Light in October 2006.
Ingredients: [‘yukon gold potatoes’, ‘cremini mushrooms’, ‘onion’, ‘celery’, ‘carrot’, ‘tomato paste’, ‘fresh oregano’, ‘sugar’, ‘fresh thyme’, ‘fresh rosemary’, ‘fresh ground black pepper’, ‘salt’, ‘garlic cloves’, ‘bay leaf’, ‘all-purpose flour’, ‘salt’, ‘black pepper’, ‘venison tenderloin’, ‘canola oil’, ‘brown ale’, ‘low sodium beef broth’]
Quantity of Ingredients: [“2 cups yukon gold potatoes, peeled and cubed “,”2 cups cremini mushrooms, quartered “,”1 cup onion, 1-inch cubed “,”1 cup celery, 1-inch sliced “,”1 cup carrot, 1-inch sliced “,”1/3 cup tomato paste”,”2 teaspoons fresh oregano, chopped “,”1 1/2 teaspoons sugar”,”1 1/2 teaspoons fresh thyme, chopped “,”1 teaspoon fresh rosemary, chopped “,”3/4 teaspoon fresh ground black pepper”,”1/2 teaspoon salt”,”2 large garlic cloves, minced “,”1 bay leaf”,”1/4 cup all-purpose flour”,”1/8 teaspoon salt”,”1/8 teaspoon black pepper”,”1 lb venison tenderloin, cut into 1 1/2-inch pieces “,”1 tablespoon canola oil”,”1 cup brown ale, like Newcastle “,”1 (14 ounce) can low sodium beef broth”]
Number of Servings: 6
Steps: [‘Layer first 14 ingredients in an electric slow cooker.’, ‘Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.’, ‘Yield: 6 servings (each about 1 1/4 cups).’]