Venison Cassoulet

  • 2 lb. venison; cubed
  • 1 pkg. great northern beans
  • 1 medium onion; diced
  • 6 small carrots
  • 2 stalks celery; diced
  • 3 tbsp. tomato paste
  • 1 quart stock
  • salt and pepper
  • garlic; to taste
  • olive oil
  • 1/2 tsp. thyme
  • 1/2 tsp. tarragon
  • 1/2 tsp. oregano
  • 1/2 kielbasa; skinned & diced
  • venison cubes in buttermilk
  • 1 tsp. meat tenderizer

Marinate venison cubes in buttermilk with one tsp. meat tenderizer.

Brown venison and onion. Reserve.

Cook beans in stock and vegetables, salt and pepper and herbs.

Add in venison, cook for 15-20 minutes. Put in Frig. to meld flavors. Serve the next day.

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