Braised venison shanks and black-eyed pea cassoulet from Brennan's of Houston In Your Kitchen (page 91) by Carl Walker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White potato smashers; Roasted garlic smashers; Horseradish smashers; Gorgonzola and walnut mashed potatoes; Fennel smashers; Celeriac smashers; Parsnip smashers; Turnip smashers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute venison stock or veal stock for beef stock. You may use the Creole meat seasoning on p. 156, and the Beef or veal stock recipe on p. 69.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.