Crock Pot Venison Stew With Bacon and Mushrooms
photo by queenbeatrice
- Ready In:
- 8hrs 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 lbs venison stew meat, trimmed of fat, tenderized by pounding and cut into 1 1/2 inch chunks
- salt and pepper
- 2 slices smoky bacon
- 2 tablespoons olive oil
- 1 large yellow onion, cut in half and sliced into half moons
- 2 carrots, chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 2⁄3 cup dry red wine or 2/3 cup dry sherry
- 1 bay leaf
- 1⁄2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
- 1 (10 1/2 ounce) can beef broth
- 12 ounces fresh mushrooms (sliced or quartered)
- 2 tablespoons balsamic vinegar
directions
- Season the venison with salt and pepper.
- In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble.
- Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total.
- Transfer to the slow cooker as you finish each batch.
- Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes.
- Sprinkle with the flour, stir and transfer to the cooker.
- 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.
- Pour into cooker.
- Add the bay leaf, thyme and broth; stir to evenly distribute.
- Cover and cook on LOW for 5 to 6 hours.
- Add the mushrooms and crumbled bacon and stir to combine.
- Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours.
- Remove the bay leaf and stir in the vinegar.
- Serve.
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Reviews
-
This was amazing. I hadn't had Venison before, and this was a great way to try it. It turned out beautifully. Thank you for this recipe. I didn't have balsamic vinegar, but it still turned out. My DH couldn't get enough! I also served this with mashed potatoes. Thanks for the recipe, I will make it again.
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We were given an elk shoulder roast and wasn't sure how to cook it. Found this recipe and gave it a try. The only thing I did differently was added a can of diced tomatoesand some Penzey's Northwoods seasoning. At the end I pulled the meat off the bone (like I would pull a pork shoulder) and added it back in with the veggies & liquid. This created more of a ragu. I then added cooked wide noodles. It was very good!
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RECIPE SUBMITTED BY
I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies.
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