Pork And Bean Stew With Venison And Fennel Food

PORK AND BEAN STEW WITH VENISON AND FENNEL

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

SUMMER PORK, FENNEL & BEANS

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.