Bacon And Fennel Venison Stew Recipes

THE BEST VENISON STEW YOU'LL EVER HAVE

Steps:

• Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
• Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
• When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
• Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
• Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
• Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
• Serve hot (is amazing with crusty bread).

BACON AND FENNEL VENISON STEW

Steps:

• 1. Marinade the meat in 1 cup red wine, oil, rosemary, thyme, and sage for at least 6 hours or overnight. Remove meat from marinade and place in a colander. Rinse well. Rub 2 tsp. baking soda all over meat. Let sit 30 minutes then rinse well and pat dry. Now meat is ready to be used. Discard the marinade
• 2. Add oil and butter to hot dutch oven pan. Sear the venison well until browned. Reduce the heat and add onions, garlic, bacon, fennel, red bell pepper salt and pepper. Cook for 10 minutes. Remove from pan.
• 3. Deglaze the pan with the remaining 1 cup of wine scraping up all the delicious bits from the bottom. Add the meat mixture back to pan. Add the paprika and bay leaf. Bring to a boil. Reduce to a simmer and cook for 1 hour or until meat is tender.
• 4. Remove bay leaf and discard it. Thicken with the cornstarch and water mixture. Serve

CROCK POT VENISON STEW WITH BACON AND MUSHROOMS

Steps:

• Season the venison with salt and pepper.
• In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble.
• Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total.
• Transfer to the slow cooker as you finish each batch.
• Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes.
• Sprinkle with the flour, stir and transfer to the cooker.
• 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.
• Add the bay leaf, thyme and broth; stir to evenly distribute.
• Cover and cook on LOW for 5 to 6 hours.
• Add the mushrooms and crumbled bacon and stir to combine.
• Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours.
• Remove the bay leaf and stir in the vinegar.
• Serve.

VENISON STEW

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
• Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
• Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
• Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

BACON STEW

Steps:

• Place a layer of onions in the base of a large, heavy-bottomed pot, add a layer of bacon and then a layer of sliced potatoes, seasoning each layer with a little mustard and pepper.
• Continue layering and seasoning and finish with a layer of potatoes.
• Place a bayleaf on top and pour in sufficient cold water to come just below the top layer of potatoes.
• Cover with a lid, bring to the boil, and then simmer very gently for about 1½ hours.
• Serve the stew garnished with chopped parsley or chives and with a side dish of buttered boiled carrots.

PORK AND BEAN STEW WITH VENISON AND FENNEL

Steps:

• 1. Cut the bacon into pieces and place in a large Dutch oven. Brown until crisp and remove with a slotted spoon to a plate with a paper towel. Set aside.
• 2. Season the pork and vension with salt and pepper. Sear the meat in batches until browned on all sides and remove to a plate and set aside. Add oil to the bacon grease. Cook the onion, fennel, carrots, and garlic until softened. Add the flour and whisk. Add the chicken broth, wine, and chicken bouillon. Add the Venison and pork meat back to the pan. Add the bay leaves. Bring to a boil and reduce to a simmer and simmer for 2 hours until meat is tender. Add the thyme, sage, bacon and beans. Cook another 30 minutes. Taste and adjust for salt. Remove the bay leaves and serve

VENISON STEW

Steps:

• Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve.
• Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.
• Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
• Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.