Dice the venison into bit sized chunks and pop them into the slow cooker. If you have time feel free to sear them first in a hot pan, but I was in a hurry and skipped this step. It still tasted delightful.
Heat the oil and cook the onions down until they become soft and slightly golden. Avoid letting them crisp as they'll become chewy in the final stew. Tip onto the venison.
Fry the chopped bacon until well coloured and tip into the slow cooker.
Pour a little of the cider into the frying pan to deglaze it (keep the pan over the heat and stir/scrape all the tasty sticky bits stuck on the bottom of the pan up into the cider) Pour this over the venison too.
Finally throw the garlic, bay leaf and the rest of the cider into the slow cooker. Pop the lid on and cook of high for 4-6 hours or low or 8- 10 hours or until the venison is fall apart tender.
Season with the salt & pepper to taste.
Mix the cornflour with a tablespoon or two of cold water and pour this in too. Pop the lid back on for 10 - 15 minutes until the cornflour has thickened the sauce.
Serve with crusty bread or creamy mash and some green veggies.
Slow Cooker Venison in Cider
Amount Per Serving
Calories 298Calories from Fat 126
% Daily Value*
Saturated Fat 4g25%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.