• 4 slices bacon
• 1 pound boneless venison, cut into 1-inch cubes
• 2 cups water
• 1 cup dry red wine
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried marjoram leaves
• 1/4 teaspoon pepper
• 4 ounces pearl onions (1 cup)
• 2 medium carrots cut into 1-inch pieces
• 1 large potato, cut into 1-inch pieces
• 1/2 cup cold water
• 3 tablespoons all-purpose flour  
• 2 tablespoons chopped fresh parsley

Cook bacon in 4 in skillet over medium heat, stirring occasionally, until crisp. Remove bacon and drain on paper towels; set aside. Cook venison in bacon fat over medium-high heat about 7 minutes, until brown. In slower cooker add 2 cups water, the wine, salt, thyme, marjoram and pepper and venison. Cover and simmer about 6 hours or until venison is almost tender.  Stir in onions, carrots and potato.  Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew.  Cover and simmer about 60 minutes or until vegetables and venison are tender.  Crumble bacon and sprinkle with parsley on top of stew and serve

• 2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
• 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
• 3 large carrots, peeled and cut into 1-inch pieces
• 3 stalks celery, thinly sliced
• 3 large leeks, white part only, halved, washed and thinly sliced
• 1 (14 ounce) can reduced-sodium chicken broth
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup packed parsley leaves, chopped

Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.