Venison Sausage & Bean Stew Recipe
This is a great one dish meal. If you like beans this will go over well both in the ease of preparation and with a taste that will appeal to the pickiest eater.
Venison Sausage & Bean Stew |Ingredients:
- 2 C dried bean mix – I used a 9 bean mix
- Water for soaking
- 2Tbsp olive oil
- 2 coils Venison sausage – I used Farmer’s sausage
- 1 chopped medium yellow onion
- 2 cloves minced garlic
- 2 chicken bouillon cubes or broth
- 8 C fresh cool water
- 1 ½ C chopped carrots
- Approx. 10 nugget potatoes chopped in quarters
- ½ C chopped spinach
- 2Tbsp butter
- 2Tbsp flour
- 1 Tbsp thyme
- ½ Tbsp basil
- Grated Parmesan for garnish
Venison Sausage & Bean Stew | Directions:
Rinse beans thoroughly in cold water. Place beans in a container and cover the beans with water. Make sure you have enough water as the beans will soak it up. Soaking and rinsing the beans well helps cut down the cooking time as well as the notorious side effects. Soak the beans for approx. 12 hours.
Lightly sauté the onions and garlic in the heated olive oil. Cut the sausage into chunks and brown them in the oil with the onions.
Drain and rinse the beans.
Once the sausage is browned add the beans, water, broth, carrots, potatoes and spinach into the pot. Simmer on low heat for 2 – 3 hours.
In a small fry pan, melt the butter. Whisk into the butter the flour, thyme and basil. Whisk on low heat until thickened. Mix thoroughly into stew. A whisk works well to help prevent lumps.
Serve hot, garnished with Parmesan!
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