Venison Cassoulet
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Chefs Note: This is longer than our usual recipes but it is delicious, easy to make and will feed an army
Venison Cassoulet
2 lb. Cubed venison
one Kielbasa skinned and cut into bite size chunks.
Marinate venison cubes in buttermilk wit one tsp. meat tenderizer overnight.
Soak beans in water overnight,
Drain Beans. Add all other ingredients to pot and simmer until tender.
Simmer until venison is tender. Correct seasonings and serve.
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1 package Great Northern Beans
1 med. onion, diced
6 small carrots
2 stalks celery, diced
3 tbsp. tomato paste
1 Quart stock
Salt and pepper
Garlic to taste
One half tsp. Thyme
One half tsp Tarragon
One half tsp. Oregano
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