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.
Time: 50 minutes
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
Brown the meatballs in a little olive oil, on at least two sides over a medium-high heat, then remove from the pan
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
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.