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PREP: 15 Minutes COOK: 2.5 Hours

Serves 3-4

Difficulty: Intermediate
Hearty chunks of tender venison slow-simmered in a flavorful medley of warm spices like oregano, fennel, bay leaf, cinnamon and allspice. Top it off with loads of fresh dill, parsley mint & fennel fronds for an invigorating herbal boost that really brings this dish alive. Any type of greens work well – try spinach or even dandelion greens if you like. A sprinkle of crumbled feta at the table wouldn’t be a bad idea either.



  • 1 pack of Maui Nui venison stew chunks, cut into uniform size
  • 4 cups Maui Nui venison broth (or low sodium chicken or vegetable broth)
  • 1 onion, diced
  • 2 large cloves garlic, minced
  • 1 bay leaf
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp ground fennel
  • 1 tsp dried oregano
  • Fine sea salt & freshly ground black pepper
  • ½ cup white wine
  • 1 cup water
  • 1 (15oz) can artichoke heart quarters (packed in water), drained or 1 (12oz) pack frozen artichoke heart quarters
  • 1 (15oz) can white beans (any kind will do), rinsed and drained
  • 1 bunch chard, stemmed and greens thinly sliced and chopped
  • 2 Tbsp chopped fresh herbs, dill, fennel fronds, parsley or mint all work well – try a mix
  • ¼ cup extra virgin olive oil
  • Lemon wedge for squeezing at the table
Step 1:

Start by pre-heating a dutch oven or similar large pot over medium heat. Once pot is hot, add oil.

Step 2:

When oil is hot, add meat and cook until richly browned on all sides. Remove with slotted spoon and set aside.

Step 3:

Adjust the heat to medium-low and add the onion and cook until just softened. Add garlic and cook for an additional minute, then add the bay leaf, spices , and oregano and cook for an additional minute, stirring to combine. Add ½ tsp salt and freshly ground pepper to taste.

Step 4:

Pour in wine, broth, water, and reserved stew meat. Turn up the heat and bring to a boil then cover the pot and reduce the heat to low to maintain a simmer.

Step 5:

Cook until the meat is tender about 1-1/2 to 2 hours.

Step 6:

Then add the artichoke hearts, bean, and greens. Simmer cover for an additional 15 minutes.

Step 7:

Check seasoning and add salt as necessary. Ladle into bowls and sprinkle with the fresh herbs and pass the lemon wedges at the table.

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