Slow-Roasted Venison; a new slow cooker? Recipe

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Ingredients

34oz (1000gr) venison roast
Marinade:
1 1/2 cups (12oz, 360ml) water
1 1/2 cups (12oz, 360ml) red wine vinegar
1 tbs salt
2 bay (laurel) leaves
2 tsp juniper berries
1/2 tsp whole cloves
To Roast:
3 shallots, cut in half
1 red onion, cut into wedges
8 cloves garlic, smashed
1 tbs olive oil
1 cup (8oz, 240ml) red wine
3/4 cup (6oz, 180ml) beef stock
3 bay (laurel) leaves
1 bouquet garni
1 tsp paprika
2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water
Cover and put in a 250F (125C) oven for 4 hours. Check occasionally and add more wine if it starts to look dry. (I didn’t)

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