RECIPE BY MARK COCKCROFT
- 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
Start by pre-heating a dutch oven or similar large pot over medium heat. Once pot is hot, add oil.
When oil is hot, add meat and cook until richly browned on all sides. Remove with slotted spoon and set aside.
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.
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.
Cook until the meat is tender about 1-1/2 to 2 hours.
Then add the artichoke hearts, bean, and greens. Simmer cover for an additional 15 minutes.
Check seasoning and add salt as necessary. Ladle into bowls and sprinkle with the fresh herbs and pass the lemon wedges at the table.