Name: Venison with White Bean & Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Ingredients: 1 pack Maui Nui Medallions, cut into uniform size; 4 cups Maui Nui Bone Broth (or low sodium chicken or vegetable broth); 1 onion, diced; 2 large cloves garlic, minced; 1 bay leaf; 1/2 tsp ground allspice; 1/2 tsp ground cinnamon; 1/2 tsp ground fennel; 1 tsp dried oregano; null Fine sea salt & freshly ground black pepper; 1/2 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; 1/4 cup extra virgin olive oil; null Lemon wedge for squeezing at the table

PREP TIME:

15 min.

COOK TIME:

30 min.

SERVES:

3 - 4

Directions

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.