VENISON CASSEROLE
This venison casserole benefits from long, slow cooking.
Provided by Elizabeth Guy
Categories Main course
Yield Serves 8-10
Number Of Ingredients 17
Steps:
- Preheat the oven to 150C/300F/Gas 2.
- On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.
- Add the garlic, bacon and mushrooms and cook for a further minute.
- In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
- Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.
- Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.
- Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.
- Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants.
VENISON VEGETABLE STEW
-Jennifer Whitaker, North Central, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender. , Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles.
Nutrition Facts : Calories 329 calories, Fat 8g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 1189mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 31g protein.
BAKED FENNEL WITH BACON & CHEESE
This is one of those fall dishes that goes well with chicken, pork or beef. It is loaded with flavor and smells so good as it bakes! And when you put this on the table be prepared for { ohhhhh's and ahhhhhh's } and smiles. If you don't have or can't find Panko bread crumbs, you can use Progresso Italian bread crumbs. I served this dish with a simple roasted chicken and buttermilk mashed potatoes.
Provided by Irisa Raina 9 @Irisa
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- In a frying pan fry the bacon until crisp, drain on paper towels { do not discard bacon grease }.
- Sauté the onion & the garlic in the bacon grease till the onion has caramelized slightly, remove from the grease.
- Cook the chicken stock with the butter, salt, pepper & Italian seasoning on low till the butter has melted, and then remove from the heat.
- Cut off and discard upper stalks of the fennel. Remove any wilted outer layers and cut a thin slice from each fennel base.
- Wash fennel and cut each bulb into quarters.
- In a shallow baking dish either spray with a non stick spray or line with parchment or foil, and arrange the fennel quarters in the baking dish, cut side up.
- Spread the onion/garlic mixture on the top of the fennel.
- Pour the broth mixture over the fennel { make sure you don't move the onions off the fennel } and sprinkle with 1/4 cup Parmesan cheese.
- Bake, covered, in a 325 degree F oven for 1 hour.
- Mix the remaining Parmesan cheese with the bacon and the Panko.
- Remove cover; sprinkle with remaining ¼ cup cheese/Panko, bacon mixture. Bake, uncovered, for 10 to 15 minutes more or until fennel is tender and top is golden. Baking time on this will depend on your oven.
BEEF STEW WITH BACON
Provided by Food Network
Yield Seves 4 to 6
Number Of Ingredients 15
Steps:
- Heat a large casserole or deep skillet that can later be covered over mediumhigh heat for 2 or 3 minutes add bacon stirring until crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan (if desired); add the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and discard the garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. (You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 tablespoon of the oil and the garlic clove, shaking the pan to turn them once or twice, until brown all over. Remove the garlic clove before continuing.) Season the meat with salt and pepper as it cooks. When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring, until they soften, about 10 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes.
- * Uncover the pan; the mixture should be quite soupy (if it is not, add a little more liquid). Add the potatoes and carrots, turn the heat up for a minute or so to resume boiling, then lower the heat and cover again. Cook 30 to 60 minutes until the meat and vegetables are tender. Taste for seasoning and add more salt, pepper, and/or thyme if necessary. (If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.) Add the minced garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavor has pervaded the stew. Garnish and serve.
- Time: 1 1/2 to 2 hours, largely unattended .
A CLASSIC FRENCH VENISON STEW RECIPE
Steps:
- Gather the ingredients.
- Put the venison on one side of a large baking dish. Put the onions, carrots, and celery on the opposite side. Sprinkle the salt, pepper, and the dried herbs evenly over the meat and vegetables.
- Combine the beef stock and red wine. Pour the mixture over the meat and vegetables. Cover, and marinate in the refrigerator for 8 hours, or up to overnight.
- Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
- In a large Dutch oven or other heavy-duty pot, add the bacon and cook over medium heat, stirring occasionally until it crisps.
- Transfer to a paper-towel-lined plate to drain.
- Pat the venison dry with paper towels. Toss the meat chunks with the flour. Brown the meat in the bacon grease over medium-high heat in batches if necessary, until golden. Replenish the pan with vegetable oil if needed.
- Return all the meat to the pot. Add the tomato paste and cook, stirring continually until the meat and paste are combined, about 1 minute.
- Add the mushrooms, marinated vegetables, crisped bacon, and the reserved marinade to the pot.
- Cook the mixture, covered, on low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.
Nutrition Facts : Calories 357 kcal, Carbohydrate 12 g, Cholesterol 129 mg, Fiber 2 g, Protein 51 g, SaturatedFat 3 g, Sodium 383 mg, Sugar 4 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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.
CELERY AND FENNEL WITH BACON
Categories Side Bacon Celery Fennel Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Reserve 1/2 cup celery leaves. Remove strings from celery ribs with peeler, then cut celery ribs into 3- by 1/4-inch sticks.
- Reserve 1/2 cup fennel fronds. Trim fennel stalks flush with bulbs. Cut any brown spots from outer layers and quarter bulbs lengthwise. Cut out most of cores, leaving enough to hold layers together. Cut bulbs lengthwise into 1/4-inch-wide slices.
- Have ready 2 large bowls of ice and water. Cook celery ribs in a large pot of boiling salted water 2 minutes, then transfer with a slotted spoon to 1 bowl of ice water. Return water to a boil and cook fennel bulbs 2 minutes, then transfer to second bowl of ice water. When vegetables are cool, drain both in a colander.
- Cook bacon in a 6- to 8-quart heavy pot over moderate heat until crisp, then transfer with a slotted spoon to paper towels to drain. Add shallot to bacon fat and cook, stirring, until softened. Add celery and fennel and cook, stirring, until vegetables begin to brown, about 10 minutes. Add broth and simmer, stirring frequently, until vegetables are barely tender, 12 to 15 minutes.
- Coarsely chop reserved celery leaves and fennel fronds. Remove pot from heat and stir in leaves, fronds, parsley, bacon, and salt and pepper to taste.
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
More about "bacon and fennel venison stew food"
SOUTHERN VENISON STEW | MEATEATER COOK
From themeateater.com
Cuisine SouthwesternCategory MainServings 6
- Preheat your grill to high heat. Rub the steaks, onion, tomatoes, and corn with 2 teaspoons of oil and place on the grill to sear. Sear each side of the steaks, but do not cook through. Allow the corn, onion, and tomatoes to char slightly. Remove the meat and veggies and allow to cool. Once cooled, cut the corn from the cob, cube the steaks, and dice the onion and tomatoes.
- Bring a large Dutch oven to medium-high heat. Add the chopped bacon and garlic and cook for 2-3 minutes, stirring frequently. Mix in the edamame, okra, potatoes, diced tomatoes, diced onion, corn kernels, red pepper flakes, thyme, salt, and black pepper. Allow to cook for 2-3 more minutes, stirring frequently.
- Stir in the wild game stock and barbecue sauce. Allow the mixture to simmer for 30-45 minutes, or until the cubed potato pieces are tender.
VENISON STEW RECIPE - NORTH AFRICAN VENISON STEW | HANK …
From honest-food.net
4.8/5 (22)Total Time 3 hrs 20 minsCategory Main Course, SoupCalories 339 per serving
- 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.
A RECIPE FOR VENISON STEW WITH BACON AND ONION …
From outdoorlife.com
RED WINE VENISON STEW RECIPE - RAY ISLE
From foodandwine.com
ITALIAN VENISON STEW WITH POLENTA - ALL OUR WAY
From allourway.com
BEEF STEW WITH BACON | THE RECIPE CRITIC
From therecipecritic.com
BACON AND FENNEL VENISON STEW RECIPES
From tfrecipes.com
BEEF STEW WITH FENNEL AND SHALLOTS - MAYO CLINIC
From mayoclinic.org
BACON WRAPPED VENISON BITES - BUY THIS COOK THAT
From buythiscookthat.com
VENISON STEAK BREAKFAST BAGEL | REALTREE CAMO
From realtree.com
BEEF AND FENNEL STEW | METRO
From metro.ca
LAMB STEW WITH PARSNIPS, BACON, AND FENNEL - JAMES BEARD
From jamesbeard.org
ONE POT GROUND BEEF AND BEANS - THE SEASONED MOM
From theseasonedmom.com
HUNTER'S SAUSAGE-AND-SAUERKRAUT STEW - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love