bacon and fennel venison stew

Name: Bacon and Fennel Venison Stew
Prep time: 30 min
Cook time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 2 tablespoon(s) butter; 2 pound(s) vension meat cubed; 1 large onion chopped; 5 - pieces of bacon cut into cubes and browned but not cooked all the way; 4 clove(s) garlic chopped; 1 cup(s) fennel chopped; 1 medium red bell pepper chopped; 3 cup(s) red wine divided; 1 tablespoon(s) fresh sage chopped; 1 tablespoon(s) paprika; 2 sprig(s) fresh thyme; 1 - bay leaf; - salt and pepper to taste; 3 teaspoon(s) cornstarch mixed with a little water; 2 sprig(s) fresh rosemary; 2 teaspoon(s) baking soda

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barbara lentz

beulah, MI

Updated on Mar 22, 2014

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.

Rate

prep time 30 Min

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 pounds vension meat cubed
1 large onion chopped
5 - pieces of bacon cut into cubes and browned but not cooked all the way
4 cloves garlic chopped
1 cup fennel chopped
1 medium red bell pepper chopped
3 cups red wine divided
1 tablespoon fresh sage chopped
1 tablespoon paprika
2 sprigs fresh thyme
1 - bay leaf
- salt and pepper to taste
3 teaspoons cornstarch mixed with a little water
2 sprigs fresh rosemary
2 teaspoons baking soda

How To Make bacon and fennel venison stew

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

Step 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.
Step 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.
Step 4

Remove bay leaf and discard it. Thicken with the cornstarch and water mixture. Serve
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