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Protein-Packed Venison Lentil Stew

Helen T. Patterson
A smoky, protein-packed soup featuring tender lentils, diced vegetables, and crisp deer bacon.
Simple, hearty, and full of flavor, this soup is perfect for a cozy weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6

Equipment

  • 6-quart Dutch oven
  • Slotted spoon
  • Cutting Board
  • Chef’s Knife
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula

Ingredients
  

  • 8 slices deer bacon chopped
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 20 baby carrots diced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons minced garlic
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 6 cups chicken broth
  • 1 cup lentils
  • 1 teaspoon Herbes de Provence
  • 1 packet Sazon Goya seasoning
  • ¼ cup fresh parsley leaves chopped

Instructions
 

  • Crisp the Deer Bacon: Begin by heating a 6-quart Dutch oven over medium-high heat on your stovetop.
    Add the chopped deer bacon slices carefully. Allow them to cook for about 4 minutes, stirring occasionally, until they start to crisp and release their smoky aroma.
    If using regular pork bacon instead, extend the cooking time to about 8 minutes.
    Once the bacon is golden and slightly crisp, use a slotted spoon to transfer it to a plate lined with paper towels.
    This helps remove excess fat and ensures the bacon stays crisp for later.
  • Sauté Aromatics and Vegetables: In the same Dutch oven, add 2 tablespoons of olive oil to the residual bacon fat.
    Then add the diced yellow onion, celery, and baby carrots. Sprinkle in ¼ teaspoon of salt and ¼ teaspoon of black pepper.
    Cook over medium heat, stirring occasionally, until the onions become soft, translucent, and slightly fragrant—this should take roughly 7 minutes.
    Sautéing these vegetables first builds a rich flavor base for your soup.
  • Add Garlic and Build Aroma: Once the vegetables are tender, add 2 tablespoons of minced garlic to the pot.
    Stir continuously for about 1 minute. Be careful not to let the garlic brown, as this can create a bitter taste.
    This step infuses the soup with a deep, savory aroma that complements both the bacon and lentils.
  • Incorporate Tomatoes and Broth: Add the entire can of fire-roasted diced tomatoes, including the juice, to the Dutch oven.
    Pour in 6 cups of chicken broth. Stir gently to combine all the ingredients.
    The tomatoes add a slight tang and natural sweetness, while the chicken broth provides a rich, savory base for the lentils to cook in.
  • Mix in Lentils and Seasonings: Add 1 cup of lentils to the pot, followed by 1 teaspoon of Herbes de Provence and 1 packet of Sazon Goya seasoning.
    Stir thoroughly to distribute the spices evenly. These seasonings bring depth, complexity, and a hint of herbal fragrance, perfectly balancing the smoky bacon and earthy lentils.
  • Reintroduce the Bacon: Chop the cooked bacon into smaller pieces if necessary, reserving ¼ cup for garnish.
    Add the remaining bacon back into the soup, stirring to combine. This ensures that every spoonful is infused with smoky, savory flavor.
  • Simmer for Flavor Development: Reduce the heat to low and allow the soup to simmer uncovered for about 30 minutes, or until the lentils are tender.
    Stir occasionally to prevent sticking. During this time, the flavors meld beautifully—the lentils absorb the smokiness of the bacon and the richness of the broth, creating a comforting and hearty soup.
  • Final Seasoning Adjustments: Taste the soup and adjust seasoning if necessary, adding extra salt, pepper, or spices according to your preference.
    This is the final opportunity to ensure the soup is perfectly balanced in flavor.
  • Garnish and Serve: Ladle the soup into bowls, then sprinkle the reserved bacon and ¼ cup of chopped fresh parsley on top.
    The parsley adds a burst of freshness and color, while the bacon garnish adds an extra layer of crispy texture.
    If the soup has thickened too much while sitting, thin it with a little water or broth to reach your desired consistency.
  • Enjoy Warm and Hearty: Serve your Deer Bacon and Lentil Soup hot, alongside crusty bread or a fresh side salad for a complete, satisfying meal.
    This soup is perfect for weeknight dinners, meal prep, or cozy winter evenings when you need warmth and nourishment in a single bowl.

Notes

  • Use fresh, high-quality ingredients for the best flavor and texture.
  • Choose fire-roasted diced tomatoes to add a subtle smoky sweetness that complements the bacon.
  • Rinse lentils thoroughly before cooking; pre-soaking is not necessary.
  • Cook lentils carefully: overcooking makes them mushy, undercooking leaves them too firm.
  • Reserve a portion of cooked bacon for garnish to add crispness and visual appeal.