How To Make Butter Bean and Venison Sausage Cassoulet | A French Recipe

venison sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often more affordable.

butter beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Cannellini beans are similar in texture, while navy beans are often less expensive.

Heat 2 tablespoons of oil in a skillet.

Brown the venison sausage in the skillet.

Return the browned sausage to the original bowl.

Add a little more oil to the skillet.

Add diced onion, carrots, and bay leaf to the skillet and cook for about 7 minutes.

Add garlic to the skillet and cook briefly.

Add fresh tomatoes to the skillet.

Stir in thyme, salt, and black pepper.

Add the butter beans to the skillet.

Return the browned sausage to the skillet.

Pour in 2 cups of reduced sodium chicken broth and a little Tabasco according to taste.

Bring the mixture to a boil for 10 to 15 minutes.

Remove the bay leaf from the mixture.

Lightly grease ramekins and fill them with the butter bean mixture.

Top each ramekin with parsley, a teaspoon of yellow cornmeal, and some cubes of butter.

Place the ramekins in the oven at 350 degrees for 25 to 30 minutes until lightly browned.

Sprinkle Parmesan cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens