It may be Summer in some parts of the UK, but not here ! Hence a hearty dinner was needed.

My version of a Cassoulet.

Beechwood smoked lardons
Chopped medium onion
Two cloves of garlic, crushed.
Diced celery and carrot.



White wine
Rosemary, Thyme, Sage.
Plumb tomatoes
Chicken stock



Cannellini beans
Venison sausage - oven cooked.
Pheasant breasts - pre cooked sous vide
Duck breasts - "



The onion, garlic etc., was softened in a pan, with a little olive oil. A generous helping of black pepper was added, as well.

The whole shebang was then put into the slow cooker, on a low setting, for about twenty four hours. Yes, It does sound a long time, but on a low heat, the results are fine.



Served with garlic bread, and a very nice Shiraz.



Steve.

Simply outstanding, Steve - thank you for posting. Cassoulet is something that I have certainly been wanting to try, and your post makes it look easy.

I could be wrong, but I am guessing that would go very well with some sort of Brown Ale; then again, I just brewed a Chestnut Brown Ale, and it turned out so well that it's on my mind all the time!

Instead of a box with the word "BREAD " shouldn't you have some full flavoured home made bread with that ?

quote:

Originally posted by mete:
Instead of a box with the word "BREAD " shouldn't you have some full flavoured home made bread with that ?

The homemade bread had all been eaten.





Steve.

Thank you ! That bread needed to soak up tose juices !

Hearty indeed, I love Cassoulets, thanks for sharing. Did you prepare the Pheasant breast yourself, if so would you please elaborate on how you did it?

quote:

Originally posted by Jim@IMReps:
Hearty indeed, I love Cassoulets, thanks for sharing. Did you prepare the Pheasant breast yourself, if so would you please elaborate on how you did it?

Yes, I did cook the Pheasant breasts, and also the duck. The venison sausage were homemade as well.

The Pheasant and duck were cooked Sous Vide.

https://en.wikipedia.org/wiki/Sous-vide

It is easy enough to do, and there are plenty of DIY instructions available via a Google search.

Meat cooked thus is always tender, and does not dry out.


Steve.

Am very familiar with the Sous Vide cooking process, was just curious about yours, thanks.

I did come across a survey recently that showed those who use it have a higher rate of food poisoning So be careful.