Crockpot Venison Stew

2 lbs venison, cut into bite-size chunks
salt and pepper
2 slices smoky bacon
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
1 large russet potato, peeled, cubed
2 tablespoons all-purpose flour
1/2 cup dry red wine
2 teaspoons Worcestershire sauce
1 large bay leaf
1 teaspoon dried thyme 
1 cup beef broth
12 oz mushrooms, quartered
½ cup peas
salt and pepper to taste

1. Season the venison with salt and pepper.
2. In a large skillet over medium-high heat, cook the bacon until crisp. Remove from skillet and chop. Set aside.
3. Add the oil to the bacon drippings and brown the meat in batches on all sides. Transfer browned meat to the slow cooker.
4. Add the onion, carrots and garlic to the skillet; season with salt and cook, stirring, for about 5 minutes.
5. Sprinkle with the flour, stir and transfer to the cooker.
6. 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. Stir in the broth, Worcestershire sauce, thyme, bay leaf, potatoes, and mushrooms. Cover and cook on low for 7 hours.
7. Add the crumbled bacon and peas and stir to combine. Cook for another hour or until meat is tender. Remove bay leaf and season with salt and pepper.