Pork and Bean Stew with Venison and Fennel

barbara lentz


Hearty stew no one would even know there is Venison in it. Great way to use up some of that Venison meat.


☆☆☆☆☆ 0 votes

15 Min
2 Hr 30 Min
Stove Top


  • 3 lb
    pork butt cut into small pieces
  • 2 lb
    venison meat cut into small pieces
  • 1/2 lb
  • 1 large
    onion chopped
  • 1
    bulb fennel trimmed and chopped
  • 1 c
    carrots chopped
  • 6 clove
    garlic minced
  • 1 Tbsp
    olive oil
  • 3 Tbsp
  • 4 c
    chicken broth
  • 1 Tbsp
    better than bouillon chicken bouillon
  • 1 c
    dry white wine
  • 2
    bay leaves
  • 1 Tbsp
    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


  1. Cut 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.
  2. Season 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

Printable Recipe Card

About Pork and Bean Stew with Venison and Fennel

Course/Dish: Bean Soups
Main Ingredient: Wild Game
Regional Style: American

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