INGREDIENTS

INSTRUCTIONS

* 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 medium-low and cook
until beans are tender and most of the water is absorbed, about 2 hours.
For the meats, in a large oven-proof skillet, over medium-high heat,
combine the flour and oil. Stirring constantly, make a medium-brown 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 roux-vegetables 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 medium-low 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 bean-meat 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
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2276 broadcast 01-23-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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