Bacon and Fennel Venison Stew

barbara lentz

By
@blentz8

So good. The fennel melts in your mouth and gives the stew a wonderful flavor. This is a recipe I tweaked from a Venison stew recipe my dad had. This recipe works really well with a heat diffuser (if you use an electric range). A heat diffuser will keep the stew from developing hot spots that cause stew to bubble up or burn to the pan.


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Serves:

4

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
2 Tbsp
butter
2 lb
vension meat cubed
1 large
onion chopped
5
pieces of bacon cut into cubes and browned but not cooked all the way
4 clove
garlic chopped
1 c
fennel chopped
1 medium
red bell pepper chopped
3 c
red wine divided
1 Tbsp
fresh sage chopped
1 Tbsp
paprika
2 sprig(s)
fresh thyme
1
bay leaf
salt and pepper to taste
3 tsp
cornstarch mixed with a little water
2 sprig(s)
fresh rosemary
2 tsp
baking soda

Directions Step-By-Step

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

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American