Crock Pot Venison Stew With Bacon And Mushrooms Recipes

SLOW COOKER VENISON STEW

Steps:

• Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
• Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

VENISON STEW

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
• Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
• Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
• Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

HEARTY VENISON STEW - CROCK-POT

Steps:

• Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
• Add remaining ingredients and stir to mix.
• Cover and cook on low for 8-10 hours or high for 4-5 hours.

CROCK POT VENISON STEW WITH BACON AND MUSHROOMS

Steps:

• 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.