Crock Pot Venison Stew With Bacon and Mushrooms

Recipe by mary winecoff
READY IN: 8hrs 20mins




  • 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.