Austin’s Soup Peddler on Cassoulet
You gotta appreciate a person who is so dedicated to culinary exploration that he will gladly spend two days creating just one dish. David Ansel is such a man.
The cassoulet came about because some hunters David knows were emptying their freezers and he offered to create a mouth-watering final resting place for their Louisiana wild ducks and Texas Hill Country smoked deer sausage.
He recently shared the experience with readers of The Wine & Food Foundation of Texas’ newsletter. Click on the photo below for the article and scroll down to view a slideshow of the cooking process. Respect.cassoulet, david ansel, mia, soup peddler