Smoked venison sausage campfire cassoulet and Wild mushroom Orsotto

Cassoulet (serves 8): Make sausages from 2kg venison, 1kg pork fat, 5 tbsp rusk, salt and pepper. Mince, mix until sticky, fill casings. Cold smoke over beech 2 hours. Beans: soften 3 thinly sliced onions and 5 garlic cloves in 100g butter with 4 tsp smoked paprika until translucent. Add 1kg soaked cannellini beans and enough water to cover. Simmer 40 mins. Brown sausages and add to beans, cook together 20 mins. Wild mushroom Orsotto (serves 4): gently cook 1 chopped onion and 3 garlic cloves in olive oil. Add 200g chopped wild mushrooms, cook 5 mins. Add 500g pearl barley, coat in oil. Pour over stock to cover, cook covered on medium heat 30 mins. Stir in 100g butter and 100g parmesan, season.