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.
- 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 See How It's Made
- 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.