Crock Pot Venison Stew With Bacon And Mushrooms

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I read some of the recipes off of the recipe forum about unusual meats. now i have a cookbook from alaska that will tell you how to cook just about anything but this is a recipe that someone might actually use! i serve this with white or brown rice or buttered egg noodles. it comes from not your mother's slow cooker cookbook""

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Steps

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Season the venison with salt and pepper.

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In a large skillet over medium-high heat , cook the bacon until crisp.

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Transfer to paper towels and crumble.

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Add the oil to the bacon drippings and brown the meat in batches on all sides , about 10 minutes total.

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Transfer to the slow cooker as you finish each batch.

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Add the onion , carrots and garlic to the skillet and cook.

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Stirring , for 3 to 5 minutes.

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Sprinkle with the flour , stir and transfer to the cooker.

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Add the wine to the skillet , bring to a boil and cook , scraping up any browned bits stuck to the pan , until the wine has thickened slightly , 1 to 2 minutes.

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Pour into cooker.

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Add the bay leaf , thyme and broth.

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Stir to evenly distribute.

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Cover and cook on low for 5 to 6 hours.

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Add the mushrooms and crumbled bacon and stir to combine.

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Cover and continue to cook on low until the venison is tender enough to cut with a fork , another 3 hours.

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Remove the bay leaf and stir in the vinegar.

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Serve.

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Ingredients

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venison stew meat, salt and pepper, bacon, olive oil, yellow onion, carrots, garlic clove, all-purpose flour, dry red wine, bay leaf, dried thyme, beef broth, fresh mushrooms, balsamic vinegar