This is what I have been up to—>>> Shooting. Editing. Rinse and repeat.
I can see the finish line, though. In another month, my fall shooting season will come to a close, and I will be able to breathe again. I’ll also hopefully have time to cook a nourishing meal like this one. (Of course, I’ll have to have deer in my freezer, but that’s up to my hunter-husband.)
Cassoulet is a slow cooked French dish, and there a million versions out there. My version is super easy to throw together, even on a weeknight. Peppers, onions and tomatoes all go into one big casserole dish to roast up with some venison sausage, herbs, and a drizzle of olive oil. I stir in some white beans at the last so they don’t overcook.
It’s rustic. It’s comfort food. It’s chunk-it-all-up-and-throw-it-in-the-dish-then-pop-it-in-the-oven easy.
The best part is the juice at the bottom. Serve this with crusty bread slices to sop them up. That’s not optional. Do it. You won’t need any side dishes, just a warm baguette.
Here are my notes:
–Don’t have venison sausage? Beef or pork smoked sausage would work just as well.
–Don’t have fresh herbs? Dried would be just fine.
–Like I said, stir the beans in at the end. They’re already cooked and just need to be warmed.
–The crusty bread is really important. It’s my favorite part.
–Make sure to remove the bay leaves before serving. They are a choking hazard.
- 1½ pounds venison sausage, cut into 1-2 inch pieces
- 3 cups grape tomatoes, sliced in half lengthwise
- ½ medium white or yellow onion, chopped into ½ -1 inch pieces
- ½ a medium red onion, chopped into ½-1 inch pieces
- 1 green bell pepper, chopped into ½-1 inch pieces
- 1 red bell pepper, chopped into ½-1 inch pieces
- 2 minced garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme leaves or two teaspoons chopped fresh thyme
- 1 teaspoon dried rosemary or two teaspoons chopped fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 bay leaves
- 2 (15.5-ounce) cans cannellini (or other white beans), rinsed and drained
- Preheat oven to 425 degrees. Place the sausage, tomatoes, both onions, both peppers and the garlic in a 13 x 9-inch baking dish. Drizzle with the olive oil and toss to evenly coat. Sprinkle with the thyme, rosemary, salt and pepper. Stir. Add the bay leaves and nestle under the mixture.
- Place in oven and roast, stirring a couple of times, until vegetables are tender and the juice at the bottom has thickened, about 45 minutes to 1 hour. Remove from oven and remove the bay leaves and discard; stir in the white beans. Place back in oven for 15 minutes or until heated through. Serve with warm, crusty bread for dipping in the sauce at the bottom of the pan. 6 servings.