Hunters Cassoulet


  • 1 deer heart
  • 100g bacon
  • 200 g chorizo sausage
  • 2 tbsp olive oil


  • 400 g Venison Mince
  • Spicy chilli sauce – to taste
  • 1 lb Caul Fat  – well washed ( optional)
  • Salt and pepper
  • Small bunch of chopped parsley

Cassoulet sauce

  • 2 onions
  • 250g cherry tomatoes
  • 1 litre of passata
  • 1 bulb garlic, peeled
  • 2 cans of white cannellini beans – washed.

( to finish)

  • 150 g Panko bread crumbs
  • 200g grated gruyere cheese
  • Salt and Pepper


Step 1

Start by cutting the heart into small chunks, together with the chorizo and bacon. Fry in a big skillet with olive oil until coloured.

Step 2

Make the meat balls – mix the mince with salt and pepper, parsley and chilli sauce, then roll into small balls. If you wish you can roll them in caul fat, which is epic, but not really needed. Brown the meat balls in a pan with oil, then add to the heart mix.


Add onions, to the heart mix and fry for a couple of minutes, then add garlic – chopped, fry a little more, then add the cherry tomatoes, passata, washed beans and cook slowly for 40 minutes. Check seasoning.

Step 4

Pour into an oven dish, sprinkle with gruyere cheese, cover with crumbs, add more cheese and a sprinkle of olive oil. Cook at 200c ( 450f) for 15-20 mins and serve piping hot with rich red wine.