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.
Provided by barbara lentz
Categories Bean Soups
Time 2h45m
Number Of Ingredients 15
Steps:
- 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
TENDER PORK STEW WITH BEANS
Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!
Provided by Sara Myers Gross
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h10m
Yield 8
Number Of Ingredients 16
Steps:
- Season pork tenderloin with salt and black pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
- Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
- Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 39.6 g, Cholesterol 184.4 mg, Fat 15.1 g, Fiber 12.5 g, Protein 72 g, SaturatedFat 4 g, Sodium 1330.8 mg, Sugar 5.1 g
SUMMER PORK, FENNEL & BEANS
Pan-fry thick pork chops, then roast with cherry tomatoes, shallots and cannellini beans to make an easy one-pot dinner
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp oil and the butter in a large ovenproof frying pan or wide flameproof casserole dish. Season the chops generously and fry over a medium-high heat for 3 mins each side until lightly golden - brown the edges of the fat for 30 secs or so too. Remove to a plate.
- Add the sliced shallot and fennel to the pan and cook for 2 mins, stirring now and then. Splash in the wine and simmer for a few secs to reduce a little. Add the lemon wedges, drizzle with the remaining oil and put in the oven to roast for 10 mins.
- Toss the veg gently, sit the pork chops on top and roast for another 20 mins. Add the tomatoes to the pan and cook for 5 mins more or until the chops are cooked through, the fennel is tender and turning golden, and the tomatoes are soft.
- Meanwhile, mix the chopped shallot, the lemon juice, beans and fennel seeds. Remove the meat to a plate to rest for a few mins while you fold the dressed beans and basil leaves into the pan. Add the resting juices, season to taste, then serve with the pork.
Nutrition Facts : Calories 629 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 0.9 milligram of sodium
VENISON AND BEANS
"When I was first married, I had no idea how to cook game," writes Jill Kerr of York, Pennsylvania. "I got this recipe from a friend, and now my husband thinks we should have it every night!"
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 345 calories, Fat 5g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 1049mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 9g fiber), Protein 31g protein.
More about "pork and bean stew with venison and fennel recipes"
CREAMY BRAISED PORK AND BEAN STEW WITH CINNAMON, …
From seriouseats.com
4/5 (10)Category DinnerCuisine AmericanCalories 573 per serving
WHITE BEAN & PORK STEW – THE BEARDED HIKER
From thebeardedhiker.com
FENNEL & PORK STEW - EATINGWELL
From eatingwell.com
4.8/5 (4)Total Time 5 hrsAuthor Jim RomanoffCalories 249 per serving
- Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.
- Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4 to 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.
- Sprinkle garlic, rosemary, oregano and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.
- Cover and cook for 5 hours on High or 7 to 8 hours on Low. Stir the stew well to combine; serve garnished with the reserved fronds.
SLOW COOKER PORK, WHITE BEAN, AND FENNEL STEW RECIPE - HANNAFORD
From hannaford.com
DRIED FAVA BEAN AND PORK STEW | SAVEUR
From saveur.com
PORK AND BEAN STEW RECIPE - RECIPETIPS.COM
From recipetips.com
PORK STEW WITH WHITE BEANS, WINE AND SAGE - FINE FOODS BLOG
From finefoodsblog.com
CREAMY BRAISED PORK AND BEAN STEW WITH CINNAMON, FENNEL
From punchfork.com
PORK AND BEAN STEW WITH VENISON AND FENNEL RECIPES
From therecipeshack.com
VENISON SHANK ON A CANNELLINI BEAN AND FENNEL STEW RECIPE
From spaulyseasonalservings.com
PORK AND BEAN STEW WITH VENISON AND FENNEL FOOD
From topnaturalrecipes.com
SAUSAGE, FENNEL AND BEAN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PORK STEW WITH FENNEL AND BUTTERNUT SQUASH RECIPE | BON APPéTIT
From bonappetit.com
CREAMY BRAISED PORK AND BEAN STEW WITH CINNAMON, FENNEL, AND …
From eatyourbooks.com
PROVENçAL PORK STEW WITH OLIVES AND FENNEL RECIPE | MYRECIPES
From myrecipes.com
CREAMY BRAISED PORK AND BEAN STEW WITH CINNAMON, FENNEL, AND …
From cinnamonspicecafe.com
PORK AND BUTTER BEAN STEW RECIPE - BBC FOOD
From bbc.co.uk
PORK, FENNEL AND BUTTER BEAN STEW - FOOD24
From food24.com
MANEšTRA: A HEARTY BEAN-BASED SOUP - BBC TRAVEL
From bbc.com
PORK AND BEAN STEW WITH VENISON AND FENNEL FOOD - HOME AND …
From homeandrecipe.com
You'll also love