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.
yield
4 serving(s)
prep time
15 Min
cook time
2 Hr 30 Min
method
Stove Top
Ingredients For pork and bean stew with venison and fennel
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3 lbpork butt cut into small pieces
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2 lbvenison meat cut into small pieces
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1/2 lbbacon
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1 lgonion chopped
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1bulb fennel trimmed and chopped
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1 ccarrots chopped
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6 clovegarlic minced
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1 Tbspolive oil
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3 Tbspflour
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4 cchicken broth
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1 Tbspbetter than bouillon chicken bouillon
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1 cdry white wine
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2bay leaves
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1 Tbspeach fresh thyme and sage chopped
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215 oz cans of cannellini or pinto beans drained
How To Make pork and bean stew with venison and fennel
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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.
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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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