Venison Cassoulet
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2 lb. Cubed venison
I 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
olive oil
One half tsp. Thyme
One half tsp Tarragon
One half tsp. Oregano

one half kielbasa skinned and diced

Marinate venison cubes in buttermilk wit one tsp.meat tenderizer

Brown venison and onion. Reserve.

Cook beans in stock and vegetables, salt and pepper and herbs.

Add in venison, cook for 15-20 minutes. Put in Frig. to meld flavors. Serve the next day.

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