venison and bacon recipe

Written ByJenny Smyth Posted on
venison and bacon recipe
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The Best venison and bacon recipe

I’ve always been a fan of hearty, comforting dishes that warm the belly and soothe the soul. One of my favorite recipes that never fails to deliver is my venison and bacon recipe. It’s a classic combination that’s perfect for a weeknight dinner or a special occasion. The rich flavor of the venison pairs perfectly with the smoky taste of the bacon, creating a truly satisfying meal.

I’ve served this dish to my family countless times, and it’s always a hit. My kids love helping me prepare it, and they can’t get enough of the tender meat and crispy bacon. As for me, I appreciate how easy it is to make and how nutritious it is – venison is an excellent source of protein, and the bacon adds just the right amount of fat to keep me satisfied. This recipe is a staple in our household, and I’m excited to share it with you today.

When I first started making this recipe, I was surprised by how quickly it came together. The key to success lies in browning the venison properly before adding in the bacon and other ingredients. This step is crucial in developing the rich flavors that make this dish so special. With just a few simple ingredients, you can create a meal that’s both delicious and impressive.

One of the things I love most about this recipe is how versatile it is. You can serve it as a main course or use it as an appetizer – either way, it’s sure to be a crowd-pleaser. My family often requests it for special occasions like holidays and birthdays, but we also enjoy it on regular weeknights when we need something comforting and familiar. In addition to its delicious taste, this recipe also has several health benefits that make it an excellent choice for anyone looking for a nutritious meal option.

Venison is low in fat and high in protein, making it an ideal choice for those who want to reduce their calorie intake without sacrificing flavor or satisfaction. The bacon adds just enough fat to keep you feeling full without overdoing it – after all, moderation is key! This recipe has become such a staple in our household that I often joke about its magical properties – everyone who tries it falls in love! It’s easy to see why: with its tender meat and crispy bacon, this dish has something for everyone.

Venison and Bacon Stew

Venison and Bacon Stew

4.5 from 1746 votes

A hearty stew combining tender venison with smoky bacon, slow-cooked in a rich broth with root vegetables. This rustic dish is perfect for a cold evening, offering deep savory flavors.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 lbs venison stew meat, cut into 1-inch cubes
8 oz bacon, chopped
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 carrots, peeled and sliced
3 celery stalks, sliced
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1In a large Dutch oven over medium heat, cook the chopped bacon until crispy, about 8 minutes.
2Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
3Season the venison cubes with salt and pepper, then add them to the hot bacon fat in batches.
4Brown the meat on all sides, about 4 minutes per batch, then transfer to the plate with the bacon.
5Add the olive oil to the pot, then sauté the onion, carrots, and celery until softened, about 5 minutes.
6Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
7Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
8Pour in the red wine and scrape up any browned bits from the bottom of the pot.
9Add the beef broth, bay leaves, and thyme, then return the venison and bacon to the pot.
10Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour 15 minutes until the venison is tender.
11Remove the bay leaves and taste the stew, adjusting salt and pepper if needed.
12Ladle into bowls and garnish with fresh parsley before serving.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a thicker stew, mash some of the cooked vegetables against the side of the pot before serving. You can substitute the red wine with additional beef broth if preferred.

Watch Video Of How Venison and Bacon Stew Works

This recipe has become such a staple in our household that I often joke about its magical properties – everyone who tries it falls in love!

It’s easy to see why: with its tender meat and crispy bacon, this dish has something for everyone.

Whether you’re looking for a comforting weeknight dinner or an impressive show-stopping dish for special occasions, my venison and bacon recipe is sure to satisfy your cravings.

❓ Frequently Asked Questions About Venison and Bacon Stew

Q: What type of venison should I use?

A: For this recipe, you can use either white-tailed deer or mule deer – both work beautifully! If you can’t find venison at your local butcher or grocery store, feel free to substitute with another lean cut of beef.

Q: How do I ensure my venison is tender?

A: To achieve tender venison, make sure to cook it low and slow over low heat until it reaches your desired level of doneness. This will help break down the connective tissues in the meat and result in a more tender final product.

Q: Can I substitute bacon with another type of cured meat?

A: While traditional bacon works wonderfully in this recipe, you can also experiment with other types of cured meats like prosciutto or pancetta – they’ll add slightly different flavor profiles but still provide that smoky depth.

Q: How do I store leftover venison?

A: After cooking your venison, let it cool completely before transferring it to an airtight container or zip-top bag – this will help prevent moisture buildup and ensure freshness for longer.

Q: What are some tips for reheating leftover venison?

A: To reheat your leftover venison without drying out the meat, try microwaving it on low power (30-40% power) for 30-60 seconds at a time until warmed through; alternatively, place slices on top of rice or noodles while reheating them in liquid (broth or sauce).

Q: Can I serve this dish as an appetizer or snack?

A: Absolutely! Sliced thin, this venison makes an excellent finger food at parties or gatherings – pair it with crackers or crostini for added convenience.

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