Ingredient List:

2 lbs venison cubes
l lb beans (black, red or white)
1 quart water
1/4 c minced garlic
2 cups diced onion
2 smoked ham hocks
1 lb. 12 oz. whole peeled or stewed tomatoes
1 quart chicken broth
3 bay leafs
1 tsp thyme
2 tbsp parsley
1 tsp cracked black peppercorn
1 tsp fennel seed
2 cups bread crumbs
4 oz. butter

Assembly Instructions

Soak the beans overnight. Drain the liquid and reserve beans.

Brown the venison in a pan on the stovetop, remove and reserve. Saute the garlic, onion, and ham hocks.

Add the tomatoes, broth and seasonings, mix well. Stir in the reserved meat and beans; bring to a boil.

Place mixture in a casserole pan, top with bread crumbs mixed with butter and bake for approximately 2 hours. Serve with broccoli, cheese sauce, and pickled beets if desired.

Serving Size: 6 servings