Best Bacon And Fennel Venison Stew Recipes

THE BEST VENISON STEW YOU'LL EVER HAVE

The Best Venison Stew You'll Ever Have image

This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It's packed with veggies and simple ingredients. Gluten free, dairy free, paleo, Whole30 friendly.

Provided by Miss AK

Time 31m

Number Of Ingredients 13

Ingredients

1 lb. venison, diced with all sinew removed - I used leg meat*
1 Tbsp. olive oil
2 and 1/2 cups diced potatoes, I left the skin on (about 3 medium potatoes)
2 cups diced carrots
1 cup diced celery
1 large onion, diced
2 garlic cloves, minced
2 tsp. herbs de Provence*
1 tsp. salt
3/4 tsp. black pepper
1 15 0z. can diced tomatoes
4 cups unsalted beef stock or venison stock
3-4 dashes Worcestershire sauce

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 STEW

Bacon Stew image

When our local butcher gets fresh bacon that hasn't been cured in salt, he always saves some for me, and this is one of my favourite dishes to make with it. You could make it with sliced bacon too.

Provided by Guabi Guabi

Categories Stew

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs thick slab bacon, cut into approximately 1 inch cubes
3 onions, peeled and chopped
1 1/2 lbs potatoes, peeled and sliced
english mustard powder
freshly ground black pepper
1 bay leaf
fresh parsley or chives, chopped,for garnish

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.

VENISON STEW

Venison Stew image

I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Steps:

In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

CROCK POT VENISON STEW WITH BACON AND MUSHROOMS

Crock Pot Venison Stew With Bacon and Mushrooms image

I read some of the recipes off of the recipe forum about unusual meats. Now I have a cookbook from Alaska that will tell you how to cook just about anything but this is a recipe that someone might actually use! I serve this with white or brown rice or buttered egg noodles. It comes from "Not Your Mother's Slow Cooker Cookbook"

Provided by mary winecoff

Categories Stew

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs venison stew meat, trimmed of fat, tenderized by pounding and cut into 1 1/2 inch chunks
salt and pepper
2 slices smoky bacon
2 tablespoons olive oil
1 large yellow onion, cut in half and sliced into half moons
2 carrots, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2/3 cup dry red wine or 2/3 cup dry sherry
1 bay leaf
1/2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 (10 1/2 ounce) can beef broth
12 ounces fresh mushrooms (sliced or quartered)
2 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 292, Fat 10.2, SaturatedFat 2.1, Cholesterol 29, Sodium 227.4, Carbohydrate 10, Fiber 1.7, Sugar 4.2, Protein 36

BACON AND FENNEL VENISON STEW

Bacon and Fennel Venison Stew image

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...

Provided by barbara lentz

Categories Wild Game

Time 1h30m

Number Of Ingredients 17

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

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