Crock Pot Venison Stew With Bacon And Mushrooms

Name: Crock Pot Venison Stew With Bacon And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Crock Pot Venison Stew With Bacon And Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!