Venison & melange of sausage cassoulet

Yield: 6 servings

Measure Ingredient
1 \N === beans ===
1.00 tablespoon unsalted butter
¼ cup chopped onions
¼ cup chopped celery
1.00 pounds white navy beans
¼ teaspoon salt
⅛ teaspoon cayenne
8.00 cup water
1.00 \N bay leaf
1 \N === meats ===
¼ cup flour
¼ cup oil
1.00 cup chopped onions
½ cup celery
½ cup chopped bell peppers
½ cup chopped carrots
½ teaspoon salt
⅛ teaspoon cayenne
4.00 \N thinly-cut venison steaks; about 4 to 5 oz ea
1.00 pounds andouille sausage links; cut 6 equal portions
2.00 cup chicken broth
1.00 pounds chorizo; cut into 2” pieces
1 \N === gratin ===
¾ cup dried fine bread crumbs
½ cup grated parmesan cheese
3.00 tablespoon chopped parsley
1.00 teaspoon emeril’s essence; see * note
2.00 tablespoon olive oil
1 \N chopped chives; for serving
1 \N crusty bread; for serving

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the oven to 400 degrees. For the beans, in a large saucepan, melt the butter over high heat and saute the onions and celery for 3 to 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours. For the meats, in a large oven-proof skillet, over medium-high heat, combine the flour and oil. Stirring constantly, make a medium-brown roux. Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 3 to 4 minutes or until vegetables are slightly wilted. Lay the venison on top of the roux-vegetables mixture and cook for 2 minutes on each side. Add the sausages and cook for 2 to 3 minutes on each side. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and reduce heat to medium-low and cook for 30 minutes. For the gratin, in a mixing bowl, combine the bread crumbs, cheese, parsley, Emeril’s Essence and olive oil. Mix well. When the bean-meat mixture is cooked, spoon the gratin evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, chopped chives and crusty bread. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2276 broadcast 01-23-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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