We ended up staying for a light dinner & I ordered Chef Danny's Venison & White Bean Cassoulet...yummo!
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| Brennan's Venison & White Bean Cassoulet |
It's been a dreary, rainy, yucky weather all weekend. So, it's definitely time to pull out the slow cooker & try to make some of this yummy dish! I searched for an easy & affordable recipe & I came up with a version, adapted from a Williams Sonoma's recipe from Chef Thomas Keller of The French Laundry. I linked their recipe, as well.
Here is my version & it was a great success, if I do say so, myself...& all of the Designers at work, say so, too!
Venison & White Bean Cassoulet
I used a 7 qt. Slow Cooker – 8-9 hours & then reheated. Better the 2nd day!
You could cook in a large 8 qt. Dutch Oven, covered, in the oven at 350 degrees for 1.5 to 2 hours.
Ingredients:
• 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat (I used Bone-In Pork Shoulder Chops – 3 of them, cut up into small to medium pieces – after cooking in slow cooker or oven, take out any bones)
• Salt and freshly ground pepper, to taste
• 4 cups coarsely chopped yellow onions (about 3 medium onions)
• 3 Tbsp of Butter
• 2 cups dry white wine, such as Sauvignon Blanc
• 1/4 cup tomato paste
• 1 can (28 oz.) peeled Italian plum tomatoes; I used San Marzano Plum Tomatoes, NOT drained, but
chopped.
• 2 cups chicken broth - low sodium
• 1 – 32 oz Bag Great Northern beans or other small white beans, drained
( Soaked over night – beware, they do expand)
• 2 links of Pork Venison Sausage( Chappell Hill or Holmes), fully cooked (or smoked chorizo or garlic
sausage links) about 1 1/2 lb. total, each sliced on the diagonal
• 1 garlic head, - about 12 cloves - minced
Directions:
Season the cut up pork generously with salt and pepper; set aside.
In skillet, add 3 Tbsp of butter & sauté onions and 1 tsp. salt & 1 tsp. pepper, stirring occasionally, until golden brown and softened, about 7 minutes.
Add minced garlic and sausage & simmer until sausage browns. Remove from heat & put in Slow Cooker or Dutch Oven.
Add onions, garlic, sausage, tomato paste, tomatoes, broth, 2 cups wine and beans to the Slow Cooker or Dutch Oven.
In same skillet you used for the onions, add the pork chops and brown on both sides, 7 to 8 minutes. Transfer to a Slow Cooker or Dutch Oven. Stir slowly, until all the beans, sausage & pork are under the liquid.
Cook on low in Slow Cooker about 8-9 hours. Or, in an oven at 350, for 2-3 hours & check. Should have some liquid, but not too soupy. It thickens after adding the bread crumbs & refrigeration.
Fold in the 1 cup of seasoned bread crumbs. ( I used Italian Bread Crumbs)
Adjust the seasonings with salt and pepper. (I added McCormick’s Black Pepper/Garlic in a Grinder)
Serve with French Baguette or Garlic Bread.
Serves 8 to 10.
Here's a few pics to get your smell buds going!
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| Great Northern Beans |
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| Can you smell the onion & garlic? Heaven! |
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| Texas Style Sausage Pork & Venison Chappell Hill |
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| Scratch & Sniff Here!! |
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| Seasoned Pork Shoulder Chops |
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| It speaks for itself! |
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| Countdown... |
It reheats nicely & the flavor is more scrumptous, the 2nd & 3rd days! Enjoy!
Dena
A house is built by wisdom & it is established by understanding. By knowledge the rooms are filled with every precious & beautiful treasure. Proverbs 24: 3-4
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