Venison Bigos - Andrew Zimmern

Ingredients

• 2 tablespoons butter
• 2 pounds venison, cut in cubes (I like meat from the leg for this)
• 4 tomatoes
• 2 red bell peppers
• 4 ounces slab bacon, chopped
• 1 1/2 pounds polish kielbasa, sliced
• 1/4 cup ground sweet paprika
• 2 cups red wine
• 2 onions, chopped
• 3 cups fresh chanterelles, halved
• 1 leek, split and cleaned, green tops discarded and sliced thinly
• 1 fennel bulb, trimmed, halved and chopped
• 6 garlic cloves, sliced thin
• ½ cup chopped dill
• ¼ cup chopped parsley
• 1 quart naturally fermented sauerkraut (and the juices!)
• 1 quart chicken stock