|Deer Sausage, mmm|
So, I opted for a leek confit recipe by Molly Wizenberg (who runs Orangette, by the way) that can be found at bonappetit.com. Then I used a vegetarian Cassoulet recipe by Melissa Roberts that can be found at Epicurious. And because the Man and I do love meat, I added some recently caught and processed jalapeno and cheddar deer sausage. Add a quick cornbread mix and this was really one hell of a meal. And a Sam Adams for the Man.
Cooking this meal was fairly straight forward, although it did take a bit of time. It took roughly an hour and half from start to finish. I think if I make it again I will just use onions instead of leeks. Also, while I was cooking it, the smell of garlic was quite overpowering. I was worried that I had added a bit too much. I did what any good wife would do- I made the Man taste it first. Bwahaha. He actually claimed it was a little bit bland. Since we were adding the spicy and flavorful deer sausage though I left it like that and the two combined exceptionally. I would say if you're not adding any sausage (vegan or real) to liven up the flavors you would probably want to add some extra seasoning. I also read on the super secret Daring Cooks forum that some people used chicken stock to simmer the cassoulet and I think that would add a good kick of extra flavors as well.
I feel like this really does the trick as a great cold-weather recipe and can be adapted for many different tastes.