In a stock pot, brown the bison for a few minutes and then transfer to the crock pot.
In the same pot, heat the oil or butter and cook the onions, carrots and celery on medium high heat until translucent, about 5 minutes.
Add the mushrooms and cabbage. Cook until the cabbage has wilted slightly.
Stir in the garlic, thyme, cayenne and red wine. Cook 1-2 minutes until fragrant.
Transfer the mixture to a 6 quart slow cooker. Stir in the tomato sauce, Worcestershire, beef stock, bay leaves, corn, peas and potatoes.
Cook about 7-8 hours on low heat or 4-5 on high or until the potatoes are fork tender. Serve with Parmesan or white cheddar and a crusty baguette!