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.
prep time
15 Min
cook time
2 Hr 30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 pounds pork butt cut into small pieces
- 2 pounds venison meat cut into small pieces
- 1/2 pound bacon
- 1 large onion chopped
- 1 - bulb fennel trimmed and chopped
- 1 cup carrots chopped
- 6 cloves garlic minced
- 1 tablespoon olive oil
- 3 tablespoons flour
- 4 cups chicken broth
- 1 tablespoon better than bouillon chicken bouillon
- 1 cup dry white wine
- 2 - bay leaves
- 1 tablespoon each fresh thyme and sage chopped
- 2 - 15 oz cans of cannellini or pinto beans drained
How To Make pork and bean stew with venison and fennel
-
Step 1Cut 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.
-
Step 2Season 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
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