PORK AND BEAN STEW WITH VENISON AND FENNEL
Hearty stew no one would even know there is Venison in it. Great way to use up some of that Venison meat.
Provided by barbara lentz
Categories Bean Soups
Time 2h45m
Number Of Ingredients 15
Steps:
- 1. Cut the bacon into pieces and place in a large Dutch oven. Brown until crisp and remove with a slotted spoon to a plate with a paper towel. Set aside.
- 2. Season the pork and vension with salt and pepper. Sear the meat in batches until browned on all sides and remove to a plate and set aside. Add oil to the bacon grease. Cook the onion, fennel, carrots, and garlic until softened. Add the flour and whisk. Add the chicken broth, wine, and chicken bouillon. Add the Venison and pork meat back to the pan. Add the bay leaves. Bring to a boil and reduce to a simmer and simmer for 2 hours until meat is tender. Add the thyme, sage, bacon and beans. Cook another 30 minutes. Taste and adjust for salt. Remove the bay leaves and serve
BEEF FENNEL STEW
Steps:
- Preheat the oven to 200 degrees F.
- Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds.
- Preheat the oven to 300 degrees F.
- Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.
WARM FENNEL SLAW WITH BACON
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the stems and leaves from the fennel bulbs. Chop and reserve two tablespoons of the leaves. Discard the stems. Quarter and shred the fennel bulbs by hand or on the fine slicing disk of a food processor. Put the fennel in a bowl.
- Heat one tablespoon of the oil in a heavy skillet, add the bacon and saute over medium heat until the bacon is golden. Pour the contents of the skillet through a strainer into a heatproof bowl. Spread the pieces of bacon on absorbent paper.
- Add the vinegar to the skillet and heat briefly, then stir in the mustard. Return the reserved bacon fat to the pan and add the remaining olive oil. Season to taste with pepper.
- Pour the dressing over the fennel, add the chopped leaves and the chives and serve at once. For convenience, the dressing and fennel can be prepared in advance. Wait until just before serving to reheat the dressing, then toss it with the fennel.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 306 milligrams, Sugar 6 grams, TransFat 0 grams
BACON STEW
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
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.
CROCK POT VENISON STEW WITH BACON AND MUSHROOMS
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
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
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VENISON STEW RECIPE - NORTH AFRICAN VENISON STEW | HANK …
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- Heat the olive oil in a Dutch oven or other large pot with a lid. Brown the stew meat — I like 2-inch chunks — over medium-high heat. Do this in batches and take your time. Set aside the browned venison while you do the rest.
- When the meat is all browned, add the onion — this will deglaze the pot. Stir it around until no browned bits are left in the pot. Sauté this until the onions are browned, then add the garlic and cook another minute or two.
- Add the the meat back to the pot, then the tomato paste and mix well. Pour in the venison stock and bay leaves and bring to a simmer, add salt to taste, cover and put into the oven for 2 hours.
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- Preheat oven to 350°F. Toss together flour, salt, and pepper in a large bowl; add venison, and toss to coat.
- Heat 2 tablespoons bacon drippings in a large Dutch oven over medium. Working in 4 batches, add venison, and cook, turning occasionally, until well browned, about 15 minutes per batch. Transfer venison to a plate. Add more bacon drippings, 1 tablespoon at a time, between batches as needed. (If necessary, deglaze the Dutch oven with water [save this water and return to pan when adding broth], and wipe clean. Then start next batch with 2 tablespoons bacon drippings.)
- Place thyme, cloves, juniper berries, bay leaves, and lemon peel strips in a double layer of cheesecloth. Gather edges of cheesecloth; tie securely with kitchen twine, and set aside.
- Add onions, carrots, mushrooms, garlic, and remaining 2 tablespoons bacon drippings to Dutch oven. Cook, stirring occasionally, until onions are softened, about 15 minutes. Add tomatoes, broth, cheesecloth bundle, lemon juice, and browned venison along with any drippings accumulated on plate. Return to a simmer over medium-high; transfer to preheated oven. Braise, uncovered, until venison is fork-tender, about 2 hours, stirring in wine after 1 hour.
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