Recipe - Venison And Melange Of Sausage Cassoulet

=== BEANS ===
1 tablespoon Unsalted butter
One fourth cup Chopped onions
One fourth cup Chopped celery
1 pound White navy beans
One fourth teaspoon Salt
1/8 teaspoon Cayenne
8 cup Water
1 Bay leaf
=== MEATS ===
One fourth cup Flour
One fourth cup Oil
1 cup Chopped onions
One half cup Celery
One half cup Chopped bell peppers
One half cup Chopped carrots
One half teaspoon Salt
1/8 teaspoon Cayenne
4 Thinlycut venison steaks;
about 4 to 5 ounce ea
1 pound Andouille sausage links; cut
6 equal portions
2 cup Chicken broth
1 pound Chorizo; cut into 2” pieces
=== GRATIN ===
Three fourths cup Dried fine bread crumbs
One half cup Grated Parmesan Cheese
3 tablespoon Chopped parsley
1 teaspoon Emeril’s Essence; see * Note
2 tablespoon Olive oil
Chopped chives; for serving
Crusty bread; for serving

* Note: See the “Emeril’s Essence Information” recipe which is included in
this collection.

Preheat the oven to 400 degrees. For the beans, in a large saucepan, melt
the butter over high heat and saute the onions and celery for 3 to 4
minutes, or until they are slightly wilted. Add the beans, salt, cayenne,
water and bay leaf and bring to a boil. Reduce heat to mediumlow and cook
until beans are tender and most of the water is absorbed, about 2 hours.
For the meats, in a large ovenproof skillet, over mediumhigh heat,
combine the flour and oil. Stirring constantly, make a mediumbrown roux.
Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring
constantly, cook for 3 to 4 minutes or until vegetables are slightly
wilted. Lay the venison on top of the rouxvegetables mixture and cook for
2 minutes on each side. Add the sausages and cook for 2 to 3 minutes on
each side. Add the chicken broth and stir the mixture until the roux and
broth are combined and mixture thickens. Scrape the bottom and sides of the
pot to loosen any brown particles. Bring to a boil. Add the beans and
reduce heat to mediumlow and cook for 30 minutes. For the gratin, in a
mixing bowl, combine the bread crumbs, cheese, parsley, Emeril’s Essence
and olive oil. Mix well. When the beanmeat mixture is cooked, spoon the
gratin evenly over the top and bake for 10 minutes or until lightly
browned. Spoon a serving of the mixture from the pan onto a plate and
garnish with Essence, chopped chives and crusty bread. This recipe yields 6