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Hot and Hot Fish Club Venison CassoulettePosted by GayleL at recipegoldmine.com 3/8/2002 11:08 pm

Source: wbrc.com - as prepared by Chef Chris Hastings, Hot and Hot Fish Club

1 pound venison sausage, cut into one inch pieces
10 bone rack of venison loin chop
5 each duck leg and thigh (browned) and split
5 each whole quail (browned) and split
1/2 pound picked ham hock meat
5 cups cooked white beans
3 cups medium size chopped carrots, celery, onion-equal parts, cooked
1/4 cup balsamic vinegar
3 cups herb bread crumbs (see recipe)
1/4 cup chopped parsley
1 tablespoon chopped fresh thyme
3 cups beef stock
12-inch cast iron skillet

Combine beans, stock, cooked vegetables, parsley, balsamic vinegar and thyme. Season with salt and pepper. Arrange sausage, duck leg, quail and ham hock evenly on bottom of skillet. Pour beans over meat. Spread bread crumbs evenly over beans. Place on stove and bring to a simmer on high heat. Put in oven and bake for 45 minutes at 400 degrees F or until top of bread crumbs are golden brown.

While baking, sear the venison loin and roast in oven until rare to medium rare, approximately 15 minutes at 400 degrees F.

Remove and hold in warm spot. Spoon mix onto a plate, trying to keep crumbs on top and intact, while scooping all meat at the bottom. Slice loin and place on top and serve immediately.

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