You will need:
2-3 lbs of Venison
Salt and Pepper
a few slices of crispy Bacon
2-3 Tablespoons of Olive Oil
1 large Onion
Garlic, 1-2 cloves
Flour, a really large four-finger pinch should do
2/3 cup of Sherry, or a real dry red wine
12 oz Beef Broth
Mushrooms, maybe 3/4 lb or so
Balsamic Vinagar, just a splash
Cook the bacon til it's nice and crispy. Remove from skillet, crumble it up and set aside for later.
Season the venison with salt and pepper, add the olive oil to the skillet with the bacon drippings.
Brown the venison a handful at a time in the oil and drippings, and transfer to the crockpot.
Slice the onion, carrots and garlic; place in the skillet and cook for about 5 minutes while stirring.
Sprinkle the flour over the skillet veggies, stir some more, and transfer it all to the crockpot.
Add the wine to the skillet, bring to a boil and cook, scraping away all the brown bits stuck to the pan (this is called deglazing). After a minute or two, pour all this into the crockpot.
Chop the Thyme, about a Tablespoon, add to the crockpot along with the beef broth.
Stir it all up. It'll look like this:
Cover and cook on low setting for a very long time. This is a good time to just walk away and go see that 2 1/2 hour Warhorse movie....
After about 5-6 hours, slice up the mushrooms and add to the pot with the crumbled bacon.
Now is good time to enjoy a couple of heavy beers and a light nap.
After about 3hrs, return to the pot and check the venison. If it's tender enough to cut with a fork, it's done.
Splash a little balsamic and stir.
Serve over rice or egg noodles.
It looks like this:
You wish you were me right now, cause that's how good it is.