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""
photo by queenbeatrice photo by queenbeatrice
photo by queenbeatrice
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.

Questions & Replies

Got a question? Share it with the community!


  1. 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. This recipe is great! I entered it in one of our dog clubs stew contests and won!!! The Balsamic really helps the flavor i always add a lil more! It does have a nice kick that i wasn't aware of but I think that it really adds to the stew! Thanks so much 4 sharing!<br/>-God Bless
  3. Absolutely delicious! I have been cooking with venison for 25+ years. This was excellent!
  4. This was totally delicious. For once, I followed the recipe exactly. I served it with mashed potatoes and green beans.
  5. 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!


I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies. <a href="¤t=rsc002.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a> <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><a href="¤t=006.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a><a href="¤t=hilfiger001.jpg" target="_blank"><img src="" border="0" alt="Photobucket">
View Full Profile

Find More Recipes