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Braised Venison Cassoulet

Braised Venison Cassoulet

Jeff Merry | Corporate Executive Chef, Reinhart Boston Division


  • 8 oz venison shoulder, diced
  • 3 oz duck sausage
  • 3 oz hickory-smoked bacon
  • 2 oz white onion, peeled
  • 2 oz baby carrot, peeled and chopped
  • 2 oz celery, chopped
  • 1 lb beef broth
  • 14 oz white kidney beans
  • ½ oz garlic, chopped
  • 3 oz bread crumbs
  • 1/8 oz thyme, fresh
  • 1/8 oz bay leaves, add to cheese cloth
  • 1/8 parsley, fresh
  • 1/8 rosemary, fresh


  1. Heat oven to 350 F. Place heavy walled pot or Dutch oven over medium heat. Cook bacon, then remove. Brown sausage, then remove. Take cubed venison and toss in flour. Add to pot and brown, then remove. Add garlic, onions, carrots and celery. Brown, then add stock and bouquet garni. (Parsley, rosemary, bay leaf and thyme wrapped in cheesecloth and tied) Stir, then add beans, bacon, sausage and venison. Top with fresh bread crumbs. Place in oven and bake for approximately 1 hour. Remove bouquet garni and serve.

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