Soak dry white beans overnight or use drained canned white beans if that’s what you have.
Cook diced pork belly and venison sausage until the meat is brown and all the fat has rendered. Drain well, reserving 1 tablespoon of fat.
Add meat to simmering stock with cracked pepper, fresh thyme and marjoram.
Caramelize leeks and fennel in reserved fat, about 15 minutes.
Deglaze pan with white wine and add garlic, roasted red bell pepper and green chilies. Add to the stock and simmer 20 minutes. Skim away any accumulated grease.
Add beans and cooked orzo. Simmer 5 minutes.
Add 1 leaf softened gelatin.
Add a few squeezes of fresh lemon to brighten, and taste for salt.
Serve with smoked paprika and additional fresh herbs.
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