BACON AND FENNEL VENISON STEW

Bacon and Fennel Venison Stew image

Provided by barbara lentz

Time 1h30m

Number Of Ingredients 17

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