Hot and Hot Fish Club Venison Cassoulette

Source: wbrc.com - as prepared by Chef Chris Hastings, Hot and Hot Fish Club

1 pound venison sausage, cut into one inch pieces

10 bone rack of venison loin chop

5 each duck leg and thigh (browned) and split

5 each whole quail (browned) and split

1/2 pound picked ham hock meat

5 cups cooked white beans

3 cups medium size chopped carrots, celery, onion-equal parts, cooked

1/4 cup balsamic vinegar

3 cups herb bread crumbs (see recipe)

1/4 cup chopped parsley

1 tablespoon chopped fresh thyme

3 cups beef stock

12-inch cast iron skillet

45 minutes at

400 degrees F or until top of bread crumbs are golden brown.

15 minutes at

400 degrees F.

Remove and hold in warm spot. Spoon mix onto a plate, trying to keep crumbs on top and intact, while scooping all meat at the bottom. Slice loin and place on top and serve immediately.