Small Plates – Sautéed Pepperoni and Fennel

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Sautéed Pepperoni and Fennel

I don’t offer a pepperoni recipe in my book, "Changing The Game" because I use my large game meat in so many other ways. But, if you have your meat processor do part of your deer as pepperoni sticks or you just get some store-bought pepperoni, this is a refreshing way to use it with a fennel bulb that might get you some points with your better half. Often used on nights when I’m returning late from a hunt because we were trackin’… or something like that. Pro tip: You may want to ensure you can pick up a fennel bulb and pepperoni on the ride home if you don’t keep some safely stored in your truck during hunting season. Also, make sure you have access to one of the recommended types of wine below to pair with this recipe. Doing so is almost certain to keep you out of the doghouse. Have a great hunt!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American, Italian, Spanish
Keyword: Fennel, Pepperoni, Small Plates
Servings: 4
Author: Craig Tomsky

Ingredients

  • 1/2 to 1 pound pepperoni cut into bite-sized pieces
  • 2 teaspoons fennel seeds
  • 1/4 teaspoon celery salt
  • 1 teaspoon crushed garlic can substitute 1/4 teaspoon granulated garlic
  • 1-1/2 cups water
  • 1 large fennel bulb
  • sprinkle of salt and freshly ground black pepper (FGBP) to taste
  • 2 teaspoons extra virgin olive oil
  • sliced semolina bread for dipping

Instructions

  • Render the fat out of the pepperoni in a dry pan. Remove and drain on a paper towel. Wipe the pan clean. Then, mix the water, fennel seeds, granulated garlic and celery salt into the pan and bring to a boil. Reduce the flame and simmer for 5 to 10 minutes. Strain the mixture, reserving the water. Discard the seeds.
  • Return the broth to the pan and add the chopped fennel bulb. Cook over medium heat with the lid ajar until the fennel begins to soften and the broth reduces by half. Add the rendered pepperoni and cook, covered for another 3 to 5 minutes.
  • Add a sprinkle of salt and pepper and, toss. Transfer to a small serving bowl and drizzle on some olive oil. Serve with some sliced semolina bread on the side.

Notes

Suggested side(s): More small plates. 😊
Suggested wine pairing(s): Chianti Classico, Primitivo, or Zinfandel