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Hot and Hot Fish Club Venison Cassoulette

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  • Submitted by: Recipe Group Member
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  1. 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° F or until top of bread crumbs are golden brown.
  2. While baking, sear the venison loin and roast in oven until rare to medium rare, approximately 15 minutes at 400° F.
  3. 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.
  4. Makes 4

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