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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.37 Kcal (521 kJ)
Calories from fat	60.5 Kcal
		% Daily Value*
Total Fat	6.72g	10%
Sodium	34mg	1%
Potassium	317.68mg	7%
Total Carbs	9.16g	3%
Sugars	3.22g	13%
Dietary Fiber	1.67g	7%
Protein	2.48g	5%
Vitamin C	2.9mg	5%
Vitamin A	0.2mg	7%
Iron	0.8mg	4%
Calcium	18.9mg	2%

Amount Per 100 g
Calories	89.12 Kcal (373 kJ)
Calories from fat	43.35 Kcal
		% Daily Value*
Total Fat	4.82g	10%
Sodium	24.37mg	1%
Potassium	227.65mg	7%
Total Carbs	6.56g	3%
Sugars	2.31g	13%
Dietary Fiber	1.2g	7%
Protein	1.78g	5%
Vitamin C	2.1mg	5%
Vitamin A	0.1mg	7%
Iron	0.6mg	4%
Calcium	13.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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