Healthy, hearty and downright delicious! This Venison Meatball, Fennel and Bean Stew serves two, but could feed three if served with brown rice or add another tin of beans.
Serves: 2-3
Time: 50 minutes
INGREDIENTS
6 venison meatballs
1 onion, sliced
2 garlic bulbs, chopped/grated
1 fennel bulb, topped & tailed, then sliced
1 tsp paprika
¼ tsp chilli flakes
½ tsp fennel seeds
1 tin of tomatoes
1 tin cannellini beans, drained and rinsed
METHOD
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Brown the meatballs in a little olive oil, on at least two sides over a medium-high heat, then remove from the pan
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Add a little more oil, then the onions, cook for 5 minutes, then add the garlic, fennel and spices, cook for 10 minutes on a medium heat
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Add the tomatoes and beans, bring to bubbling then simmer for 30 minutes, covered, turning the meatballs halfway, then serve.
Serve with green vegetables to have four of your 5-a-day in one meal.
