Pork And Biscuit Casserole

• 2 tbsp vegetable or olive oil
• 1 1/2 lb pork shoulder, cut into 1 inch cubes
• 12 None pearl onions
• 2 1/4 cups all-purpose flour + 2 tbsp
• 3/4 cup white wine
• 3 cloves garlic, finely chopped
• 2 tsp fennel seeds
• 2 None chicken bouillon cubes, crushed
• 28 oz can apricot halves, drained, 1/2 pureed
• 2 None parsnips, peeled, cut into 1 inch pieces
• 1 tbsp baking powder
• 4 1/2 tbsp butter, chilled and cubed
• 1 tbsp fresh thyme leaves, chopped
• 3/4 cup milk
• 2 None eggs, lightly whisked

1. Heat oil in a large heavy-bottomed pot over medium-high heat. Sear pork, in batches, for 5 mins or until browned. Remove from heat. Add onions and cook for 3 mins or until browned. Return pork to pot then add 2 tbsp flour and cook for 1 min. Add wine, garlic, fennel seeds and crushed bouillon cubes. Add pureed apricots and 2 cups water. Bring to a boil, reduce heat, cover and simmer for 1 hour. Add parsnip and simmer, covered, for 25 mins more or until vegetables and pork are tender. Add remaining apricots.
2. Meanwhile, preheat oven to 400u0b0F. Combine remaining flour and baking powder. Cut in butter then add thyme. Whisk milk and 1 egg then add to flour mixture. Mix until just combined then knead until smooth. Shape into a 2/3 inch thick disc and cut 12 - 2 inch discs. Arrange over pork mixture, brush tops with remaining whisked egg then bake, uncovered, for 25 mins or until biscuits are golden and cooked through. Remove from oven and let cool for 5 mins before serving.

vegetable, pork shoulder, pearl onions, white wine, garlic, fennel seeds, chicken bouillon cubes, apricot halves, parsnips, baking powder, butter, thyme, milk, eggs

Taken from recipes-plus.com/api/v2.0/recipes/23892 (may not work)