Hot and Hot Fish Club Venison Cassoulette

recipe box


  • 1 lbs venison sausage, cut into one inch pieces
  • 10 bone rack of venison loin chop
  • 5 each duck leg and thigh (browned) and split
  • 5 each whole quail (browned) and split
  • 1/2 lbs picked ham hock meat
  • 5 cups cooked white beans
  • 3 cups medium size chopped carrots, celery, onion-equal parts, cooked
  • 1/4 cup balsamic vinegar
  • 3 cups herb bread crumbs (see recipe)
  • 1/4 cup chopped parsley
  • 1 Tbsp chopped fresh thyme
  • 3 cups beef stock
  • 12-inch cast iron skillet


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.

While baking, sear the venison loin and roast in oven until rare to medium rare, approximately 15 minutes at 400° F.

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.

Makes 4

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