Ingredients
-
2
-
-
2
-
2
-
1
-
2
-
1
-
2
-
2/3
-
1
-
-
-
-
-
Directions
Crock Pot Venison Stew With Bacon and Mushrooms, 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”, Absolutely delicious! I have been cooking with venison for 25+ years. This was excellent!, 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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Steps
|
1
Done
|
Season the Venison With Salt and Pepper. |
|
2
Done
|
in a Large Skillet Over Medium-High Heat, Cook the Bacon Until Crisp; Transfer to Paper Towels and Crumble. |
|
3
Done
|
Add the Oil to the Bacon Drippings and Brown the Meat in Batches on All Sides, About 10 Minutes Total. |
|
4
Done
|
Transfer to the Slow Cooker as You Finish Each Batch. |
|
5
Done
|
Add the Onion, Carrots and Garlic to the Skillet and Cook. Stirring, For 3 to 5 Minutes. |
|
6
Done
|
Sprinkle With the Flour, Stir and Transfer to the Cooker. |
|
7
Done
|
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. |
|
8
Done
|
Pour Into Cooker. |
|
9
Done
|
Add the Bay Leaf, Thyme and Broth; Stir to Evenly Distribute. |
|
10
Done
|
Cover and Cook on Low For 5 to 6 Hours. |
