Tuscan White Bean Stew with Venison
2 cups white beans, soaked overnight
6 cups water
1 tsp salt
1 bay leaf
2 tbsp olive oil
1 onion, coarsely chopped
3 carrots, peeled and chopped
3 stalks celery, diced
6 cloves garlic, chopped
½ tsp fresh ground pepper
1½ cups chicken broth
1 cup venison neck meat
Combine beans, water, ½ tsp salt and bay leaf in Dutch oven or kettle. Bring to a boil over high heat. Reduce heat to low, cover partially and simmer until the beans are tender (about 1- 1½ hour). Drain the beans reserving ½ cup liquid. Discard bay leaf.
Combine reserved liquid and ½ cup of the cooked beans in a bowl or food processor and mash until it forms a paste. Stir the bean paste into the cooked beans and set aside.
Add olive oil to the kettle to heat. Stir in onion, carrots and celery and cook 10-15 minutes until tender crisp. Stir in garlic and cook until softened (2-3 minutes). Stir in salt, pepper, beans, venison, and chicken broth. Bring to a boil and reduce heat to low and simmer until the stew is bubbling and thick. Serve with croutons.
Croutons:
2 tbsp extra virgin olive oil
3 cloves garlic, quartered
2 slices bread, cut into 1 inch cubes
In large cast iron fry pan, heat oil over medium heat. Add the garlic and sauté for one minute. Remove from heat and let stand for ten minutes to infuse garlic flavor into the oil. Remove and discard garlic and return pan to stove over medium heat. Add bread cubes and stir often cooking until lightly browned 5-7 minutes. Transfer to bowl until ready for use.
Venison Neck Roast
1 4-5 lb deer neck roast
Marinade
½ cup cider vinegar
½ cup brown sugar
1 tbsp liquid smoke
1 tsp garlic powder
1 tsp red pepper flakes
¼ cup canola oil
1½ cups chicken broth
1 tsp salt
½ tsp fresh ground pepper
Combine marinade ingredients in large zip lock bag. Add roast and let stand overnight in fridge. Remove roast from marinade and place in crock pot. Discard marinade.
Pour 1½ cups chicken broth over roast. Add salt and pepper and cover. Cook on low for 6-8 hours flipping roast half way through cooking time. Remove and let cool before pulling meat from bone.
© Crackerberries 2013
