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Venison And Melange Of Sausage Cassoulet

Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Beans
1 tablespoon 15mlUnsalted butter
1/4 cup 15g / 0.5ozChopped onions
1/4 cup 27g / 1ozChopped celery
1 lb 454g / 16ozWhite navy beans
1/4 teaspoon 1.3mlSalt
1/8 teaspoon 0.6mlCayenne
8 cups 1896mlWater
1   Bay leaf
  Meats
1/4 cup 15g / 0.5ozFlour
1/4 cup 59mlOil
1 cup 62g / 2.2ozChopped onions
1/2 cup 55g / 1.9ozCelery
1/2 cup 73g / 2.6ozChopped bell peppers
1/2 cup 55g / 1.9ozChopped carrots
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlCayenne
4   Thinly-cut venison steaks - about 4 to 5 oz ea
1 lb 454g / 16ozAndouille sausage links - cut 6 equal portions
2 cups 474mlChicken broth
1 lb 454g / 16ozChorizo - cut into 2" pieces
  Gratin
3/4 cup 109g / 3.8ozDried fine bread crumbs
1/2 cup 73g / 2.6ozGrated Parmesan Cheese
3 tablespoons 45mlChopped parsley
1 teaspoon 5mlEmeril's Essence - see * Note
2 tablespoons 30mlOlive 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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