SHRIMP AND VENISON SAUSAGE STEW


• 2 Tablespoons extra virgin olive oil
• 1 large fennel bulb, trimmed and chopped
• 4 cloves garlic, roughly chopped
• 2 small shallots, minced
• 12 oz. vension sausage
• 1½ cups dry white wine
• ¼ cup tomato paste
• 2½ cups chicken broth
• 1 bay leaf
• 1 pound shrimp (21-30/pound) peeled and deveined
• 2 cups cooked white beans, rinsed and drained
• ½ cup fresh basil, chopped
• 1 Tablespoon chopped fresh thyme leaves
• Salt and pepper


Set the EGG for indirect cooking at 350°F/177°C. 

Heat olive oil in a Dutch oven. Add fennel, garlic and shallots. Cook, stirring occasionally with a wooden spoon until soft. Add sausage and cook until brown. 

Add wine and use spoon to get up any browned bits from the bottom of the  Dutch oven. Stir in tomato paste, chicken broth and bay leaf and bring to a simmer. Cook for 10 minutes.

Add shrimp, beans, basil and thyme. Simmer until shrimp are cooked. Season with salt and pepper.