Venison Roasted Garlic Alfredo with Portobello Mushroom

1. 1

   Put venison, meat tenderizer, and half of the Ragu in a slow cooker.

2. 2

   Cook on low for 8-10 hours.

3. 3

   Slice green onions and mushrooms.

4. 4

   Saute in butter on high heat.

5. 5

   When mushrooms are almost done, add wine to deglaze the pan.

6. 6

   Continue cooking to reduce the liquid by half.

7. 7

   Add onions, mushrooms, and remaining Ragu to the slow cooker.

8. 8

   Allow sauce to heat through.

9. 9

   Serve over pasta of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.