Crock Pot Venison Stew With Bacon and Mushrooms

READY IN: 8hrs 20mins
Recipe by mary winecoff

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"

Top Review by Islandlife

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.

Ingredients Nutrition


  1. Season the venison with salt and pepper.
  2. In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble.
  3. Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total.
  4. Transfer to the slow cooker as you finish each batch.
  5. Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes.
  6. Sprinkle with the flour, stir and transfer to the cooker.
  7. 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. Pour into cooker.
  9. Add the bay leaf, thyme and broth; stir to evenly distribute.
  10. Cover and cook on LOW for 5 to 6 hours.
  11. Add the mushrooms and crumbled bacon and stir to combine.
  12. Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours.
  13. Remove the bay leaf and stir in the vinegar.
  14. Serve.

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