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Venison White Bean Stew

Venison White Bean Stew

 

Ingredients

1 lb cubed venison

1 cup flour

Salt & pepper

3 tablespoons olive oil; divided

3 tablespoons butter; divided

1 small shallot; chopped fine

1 small red (or yellow) bell pepper; diced small

2 carrots; sliced thin into circles

2 cloves garlic; minced

1/3 cup white wine

3 cups vegetable broth

2 tablespoons freshly chopped parsley

1 (14.5 oz) can Glory Foods Seasoned Great Northern Beans;

   drained but not rinsed

1 (15 oz) can Glory Foods Seasoned Honey Carrots; drained

2-3 sprigs fresh thyme

2  fresh sage leaves

1 tablespoon fresh lemon juice

 

Crunchy French bread for serving

Directions

  1. Heat oven to 325 degrees F.
  2. Cover meat cubes in flour then sprinkle with salt & pepper.
  3. Heat 2 tablespoons oil and butter in a medium sized Dutch oven.
  4. When butter is sizzling add venison cubes and brown on all sides. Tip out onto a plate and set aside.
  5. Add remaining oil and butter to pot. Stir in shallot, bell pepper and garlic. Sauté on very low heat for 5 minutes. Add wine and continue to cook on low for 5 minutes more. 
  6. Stir in vegetable broth, fresh herbs and the venison.
  7. Cover and bake in oven for 40 minutes; stirring once.
  8. After 30 minutes stir in the beans, carrots and fresh herbs; bake for 20 minutes more.
  9. Remove from oven and stir in lemon juice.
  10. Serve with crunchy French bread or rolls, if desired.

Servings

4 servings

Prep/ cook time: 1 hour; 10 minutes

Made With

Venison White Bean Stew
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