Venison And Melange Of Sausage Cassoulet

Recipe Ingredients

		Beans
1 tablespoon	15ml	Unsalted butter
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	27g / 1oz	Chopped celery
1 lb	454g / 16oz	White navy beans
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Cayenne
8 cups	1896ml	Water
1		Bay leaf
		Meats
1/4 cup	15g / 0.5oz	Flour
1/4 cup	59ml	Oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Celery
1/2 cup	73g / 2.6oz	Chopped bell peppers
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne
4		Thinly-cut venison steaks - about 4 to 5 oz ea
1 lb	454g / 16oz	Andouille sausage links - cut 6 equal portions
2 cups	474ml	Chicken broth
1 lb	454g / 16oz	Chorizo - cut into 2" pieces
		Gratin
3/4 cup	109g / 3.8oz	Dried fine bread crumbs
1/2 cup	73g / 2.6oz	Grated Parmesan Cheese
3 tablespoons	45ml	Chopped parsley
1 teaspoon	5ml	Emeril's Essence - see * Note
2 tablespoons	30ml	Olive oil
		Chopped chives - for serving
		Crusty bread - for serving

Recipe Instructions

* 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.

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

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