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Back To Rabbit

James's Lamb Sausage Rabbit White Bean Cassoulet

1 tbl olive oil
1/2 lb cubed boneless lamb or Beef
1/2 lb cubed boneless rabbit or chicken
1 tsp Cajun seasoning
1/2 lb sliced smoked sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp minced garlic
1 tsp dried rosemary leaves
1/4 cup red wine
1 cup beef broth
1 can navy beans
1 can Cream Style Navy beans
Onion Topping:
2 tsp butter
1/4 cup minced onion
1/2 cup bread crumbs

 Method :
Heat olive oil in a saucepot. Season lamb & rabbit with a teaspoon of Cajun seasoning. Add to pot and cook for about fifteen minutes, until rabbit and lamb is completely browned. Add sausage and continue to cook for 5 minutes.
Add onion, celery, bell peppers and garlic. Continue to cook for 5 minutes. Add rosemary leaves and wine. Cook until wine has evaporated. Add beef broth cover and cook over low fire for 30 minutes.
Uncover and add Navy Beans and Creole Cream Style Navy Beans and cook until beans are heated and creamy.
Pour the white bean cassoulet into a casserole dish and top with onion topping.
For the onion topping heat butter and saute onions for five minutes pour into small bowl add breadcrumbs and stir together until thoroughly mixed.
Top cassoulet with onion topping and place under pre-heated broiler. Cook until topping is crunchy and browned.
Yields 8 servings.