Bacon and Fennel Venison Stew

barbara lentz


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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30 Min
1 Hr
Stove Top


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2 Tbsp
olive oil
2 Tbsp
2 lb
vension meat cubed
1 large
onion chopped
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
2 sprig(s)
fresh thyme
bay leaf
salt and pepper to taste
3 tsp
cornstarch mixed with a little water
2 sprig(s)
fresh rosemary
2 tsp
baking soda

How to Make Bacon and Fennel Venison Stew


  • 1Marinade 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
  • 2Add 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.
  • 3Deglaze 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.
  • 4Remove bay leaf and discard it. Thicken with the cornstarch and water mixture.

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About Bacon and Fennel Venison Stew

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

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