Venison and Melange of Sausage Cassoulet (Emeril Lagasse) |
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Prep Time: 60 Minutes Cook Time: 160 Minutes |
Ready In: 220 Minutes Servings: 6 |
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Ingredients:
1 tablespoon unsalted butter |
1/4 cup chopped onions |
1/4 cup chopped celery |
1 pound white navy beans |
1/4 teaspoon salt |
1/8 teaspoon cayenne |
8 cups water |
1 bay leaf |
1/4 cup flour |
1/4 cup oil |
1 cup chopped onions |
1/2 cup celery |
1/2 cup chopped bell peppers |
1/2 cup chopped carrots |
1/2 teaspoon salt |
1/8 teaspoon cayenne |
4 thinly-cut venison, about 4 to 5 ounces each |
1 pound andouille sausage links, cut into 6 equal portions |
2 cup chicken broth |
1 pound chorizo, cut into 2-inch pieces |
1 teaspoon essence, recipe follows |
3/4 cup dried fine breadcrumbs |
1/2 cup grated parmesan |
3 tablespoon chopped parsley |
1 teaspoon essence, recipe follows |
2 tablespoons olive oil |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Gratin:
2. Preheat the oven to 400 degrees F.
3. 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.
4. For the meats, in a large ovenproof 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.
5. For the Gratin: In a mixing bowl, combine the bread crumbs, cheese, parsley, 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.
6. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, chopped chives and crusty bread.
7. Essence (Emeril's Creole Seasoning):
8. Combine all ingredients thoroughly and store in an airtight jar or container.
9. Yield: about 2/3 cup
10. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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