Slow Cooker Method:

1. Heat 2 Tbsp butter in a skillet and sear venison chunks on all sides (work in batches). Transfer to slow cooker.
2. In the same skillet, add remaining 2 Tbsp butter and sliced onions. Cook until softened, then stir in garlic for 1–2 minutes. Transfer to slow cooker.
3. Add beef broth, bouillon, apple cider vinegar, and bay leaf to the slow cooker. Stir well.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until venison is fork tender.
5. Remove bay leaf, sprinkle cheese on top, and cover for 10–15 minutes until melted.
6. Serve hot over mashed potatoes, rice, or with crusty bread.

Can Cooker Method:

1. Cut venison into 1.5 inch chunks then pat dry using paper towels. Season all over with salt and pepper to taste. Set aside.
2. Heat any CanCooker over medium low heat. Add in two tablespoons of butter and allow to melt.
3. Add in venison and brown on both sides. Work in batches if needed to avoid overcrowding.  Remove from the CanCooker.
4. Add remaining two tablespoons of butter and sliced onions. Cook until the onions are translucent. 
5. Mix in garlic and cook until fragrant.
6. Add beef broth, bullion, apple cider vinegar, and the bay leaf and mix well. Once mixed, add back in venison chunks and latch the lid. Steam on medium low heat for 30-35 minutes. 
7. Remove bay leaf then add in cheese to the top and continue steaming with the lid latched for 10 minutes. 
8. Serve over mashed potatoes or by itself.