Description
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"
Ingredients
- Venison Stew Meat
- Salt And Pepper
- Bacon
- Olive Oil
- Yellow Onion
- Carrots
- Garlic Clove
- All-purpose Flour
- Dry Red Wine
- Bay Leaf
- Dried Thyme
- Beef Broth
- Fresh Mushrooms
- Balsamic Vinegar
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