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Slow Cooker Venison Stew with Bacon and Mushrooms (10 pts)

Slow Cooker Venison Stew with Bacon and Mushrooms (10 pts) is built on Smoky Bacon, Olive Oil, Yellow Onion And Sliced Into Half Moons, Carrots, and Garlic. Serves 5. Keep it handy for the next time you cook it.

Ingredients

• 3 strip
• 2 tbsp
• 1
• 2
• 1
• 2 tbsp
• 2/3 cup
• 1
• 1/2 tsp
• 10 1/2 oz
• 12 oz
• 2 tbsp

Method (preview)

1. 1

   Season the venison with salt and pepper.

2. 2

   In a large skillet over medium- high heat, cook the bacon until crisp; transfer to paper towels and crumble.

3. 3

   Add the oil to bacon drippings and brown the meat in batches on all sides, about 10 minutes total.

4. 4

   Transfer to the slow cooker as you finish each batch.

5. 5

   Add the onion, carrots, and garlic to the skillet and cook, stirring, for 3 to 5 minutes.

6. 6

   Sprinkle with the flour; stir and transfer to the cooker.

7. 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 or 2 minutes.

8. 8

   Pour into the cooker.

9. 9

   Add the bay leaf, thyme and broth; stir to evenly distribute.

10. 10

    Cover and cook on Low for 5 to 6 hours.

11. 11

    Add the mushroom and crumbled bacon and stir to combine.

12. 12

    Cover and continue to cook on Low until the venison is tender enough to cut with a fork, another 3 hours.

13. 13

    Remove the bay leaf and stir in the vinegar. Taste for salt and pepper and serve hot.

14. 14

    Kaufmann.

15. 15

    Description: "10 pts"

16. 16

    S(Formatted by Chupa Babi in MC): "01.15.07"

17. 17

    Medium or Large, round or oval = 4- to 7-quart cookers.

18. 18

    Contributed to the FareShare Gazette by Chupa; 9 November 2008. www.fareshare.net