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    You are in: Home / Recipes / Crock Pot Venison Stew With Bacon and Mushrooms Recipe
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    Crock Pot Venison Stew With Bacon and Mushrooms

    Crock Pot Venison Stew With Bacon and Mushrooms. Photo by Pink_Diamond

    1/1 Photo of Crock Pot Venison Stew With Bacon and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    mary winecoff's Note:

    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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    Units: US | Metric


    1. 1
      Season the venison with salt and pepper.
    2. 2
      In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble.
    3. 3
      Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total.
    4. 4
      Transfer to the slow cooker as you finish each batch.
    5. 5
      Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes.
    6. 6
      Sprinkle with the flour, stir and transfer to the cooker.
    7. 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. 8
      Pour into cooker.
    9. 9
      Add the bay leaf, thyme and broth; stir to evenly distribute.
    10. 10
      Cover and cook on LOW for 5 to 6 hours.
    11. 11
      Add the mushrooms and crumbled bacon and stir to combine.
    12. 12
      Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours.
    13. 13
      Remove the bay leaf and stir in the vinegar.
    14. 14

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    Ratings & Reviews:

    • on January 29, 2014


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2012


      This was totally delicious. For once, I followed the recipe exactly. I served it with mashed potatoes and green beans.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Crock Pot Venison Stew With Bacon and Mushrooms

    Serving Size: 1 (348 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 291.9
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 2.0 g
    Cholesterol 29.0 mg
    Sodium 227.3 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 1.7 g
    Sugars 4.1 g
    Protein 36.0 g

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