Crock Pot Venison Stew With Bacon and Mushrooms

czwartek, 6 lutego 2014

Crock Pot Venison Stew With Bacon and Mushrooms

Time: 8 hrs 20 mins

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

Directions

  • 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.

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