Wild Game Cassoulet Simplified

Ingredients:

  • 2 Wild Goose Breasts cut into stew size pieces (I used Snow Geese with great success)
  • 7 oz. venison cut into stew size pieces
  • 4 oz. Polish Sausage halved and cut into ¼” slices (Ron Stresing graciously gifted me Brandon WI Polish Sausage – fantastic stuff)
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 28 oz. can crushed or diced tomatoes (crushed will make a saucier broth & crushed will result in a vegetable-wine broth)
  • 2 bay leaves
  • 1 tablespoon herbes de Provence
  • 2 cups dry white or rose’ wine
  • 1 15 oz. can great northern beans (rinsed)
  • 1 15 oz. bag of frozen boiled pearl onions
  • ¾ Seasoned panko bread crumbs
  • 2 tablespoons melted butter

Directions:

  1. In a pressure cooker sauté goose breast pieces, venison pieces, and polish sausage slices in oil till brown on all sides. Season with the salt and pepper.
  2. Add garlic and sauté 2 minutes more.
  3. Add tomatoes, bay leaves, herbes de Provence, and wine.
  4. Set pressure cooker to Meat/Stew and cook at high for 30 minutes.
  5. Quick Release pressure Stir in white beans, onions.
  6. Pour into a cassole or casserole dish. Sprinkle with bread crumbs. Pour melted butter over bread crumbs
  7. Bake at 400 degrees F till bubbly & brown; about 40 minutes.
  8. Serve with sliced French bread.

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