Ingredients

• 1 teaspoon grapeseed oil
• 1 medium yellow onion, diced
• 4 cloves black garlic
• 1 cup fennel chopped w/ frawns
• 1/4-1/2 teaspoon pink Himalayan salt
• 1/4-1/2 teaspoon freshly ground black pepper
• 1 teaspoon Calabrian chili flakes
• 1 sprig rosemary leaf
• 1 handful chopped fresh oregano
• 1 pound ground venison
• 2 zucchini, peeled and chopped
• 1 cup morel mushrooms
• 2 cups chopped kale
• 1 can Italian stewed tomatoes
• 2 cups organic chicken bone broth
• 2 cups low sodium V-8
• 1 box (8 ounces) quinoa elbow pasta
• 1 can cannelini beans
• 1 can dark red kidney beans
• 1/2 cup pepadew peppers & splash of pickling liquid from jar

Directions

1. Heat ceramic cast iron pot to medium. Add oil. Sauté onions, garlic, fennel, salt, and pepper. Cook until onion & fennel are tender.
2. Add herbs and ground venison. Cook until meat is browned.
3. Add zucchini, morels, and kale. Sauté a minute, stirring.
4. Add all remaining ingredients.
5. Cook until pasta is al dente.
6. Add additional broth or vegetable juice if needed. I prefer it thick.
7. Garnish with fresh basil & lemon zest. Season to taste.