Pork and Bean Stew with Venison and Fennel | Just A Pinch Recipes

Ingredients

• 3 pound(s) pork butt cut into small pieces
• 2 pound(s) venison meat cut into small pieces
• 1/2 pound(s) bacon
• 1 large onion chopped
• 1 bulb fennel trimmed and chopped
• 1 cup(s) carrots chopped
• 6 clove(s) garlic minced
• 1 tablespoon(s) olive oil
• 3 tablespoon(s) flour
• 4 cup(s) chicken broth
• 1 tablespoon(s) better than bouillon chicken bouillon
• 1 cup(s) dry white wine
• 2 bay leaves
• 1 tablespoon(s) each fresh thyme and sage chopped
• 2 - 15 oz cans of cannellini or pinto beans drained