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Cassoulet of bacon & Toulouse sausage with confit pheasant


Cassoulet of bacon & Toulouse sausage with confit pheasant Recipe

Ingredients:
  • 2 celery sticks, finely chopped
  • 2 onions , finely chopped
  • 8 garlic cloves , unpeeled
  • 8 Toulouse sausages
  • 400g whole piece of smoked streaky bacon or pancetta
  • 2 generous glasses of red wine
  • 600g good-quality chopped canned Italian tomatoes
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 x 400g cans white haricot beans or cannellini beans, rinsed and drained
  • 50g fine white breadcrumbs
  • a little chopped parsley to serve
  • 4 x 500g jars goose fat (it sounds a lot, but you can re-use it again and again)
  • 8 pheasant legs, bone in
  • 10 black peppercorns
Directions:
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Rank

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