Ingredients
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2 lbs venison stew meat, trimmed of fat, tenderized by pounding and cut into 1 1/2 inch chunks
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salt and pepper
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2 slices smoky bacon
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2 tablespoons olive oil
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1 large yellow onion, cut in half and sliced into half moons
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2 carrots, chopped
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2 tablespoons all-purpose flour
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2/3 cup dry red wine or 2/3 cup dry sherry
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1 bay leaf
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1/2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
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1 (10 1/2 ounce) can beef broth
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12 ounces fresh mushrooms (sliced or quartered)
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2 tablespoons balsamic vinegar
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1 garlic clove, minced
Instructions
- 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.