I'm cooking this up for tomorrow. The good thing about crock pot cooking is you set it and forget it, then later you just come back and eat. I heartily approve.
This particular recipe comes in two stages, so you do the first part the night before and let it cook overnight, then you do the second part and go to work. When you come back supper is ready! Or, if you don't feel like waiting that long you can crank the old crock pot up to high and have it done in eight hours instead.
And without further ado:
4 slices bacon
2 lbs venison, cubed
1 clove garlic, crushed
1 small sweet onion
4 medium potatoes, cubed
1/2 lb sliced fresh mushrooms
1 cup carrots cut in 2" lengths
3 cups boiling water
3 beef bouillon cubes
1/2 tablespoon Italian seasoning
1 cup cold water
1/2 cup flour
Salt and pepper to taste
1. In a medium frying pan fry the bacon crisp. Remove from pan and set aside.
2. Add the venison, garlic and onions to the bacon grease. Stir fry just long enough to brown the venison.
3. Place the venison, garlic and onions into the crock pot. Add the potatoes, mushrooms and carrots. Crumble the bacon and add it, too.
4. Dissolve the bouillon cubes in 3 cups boiling water (or just use 3 cups beef broth). Add to crock pot.
5. Add Italian seasoning and mix all ingredients well. Cook on low for 8 hours or on high for 4 hours until the venison is cooked all the way through.
6. Stir the flour into 1 cup cold water and blend until smooth. Add to crock pot, add salt and pepper to taste. Mix well.
7. Cook on low an additional 8 hours on low or 4 hours on high until the stew is thickened.