Recipe: Perfect Game meat, butter bean and lentil cassoulet

Game meat, butter bean and lentil cassoulet. One of the things I've found about many of these domestic-meat dishes are that they were originally prepared with wild game. And one of those dishes is a French classic known as cassoulet. Cassoulet, in its most basic form, is a dish of beans and meats slow-cooked for hours, and sometimes days.

This one pot dish is easy to make and the meat falls off the bone. I show all the ingredients at the start of the video with excellent step by step instructions throughout. Cassoulet - A Classic French Pork and Bean Stew. You can cook Game meat, butter bean and lentil cassoulet using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Game meat, butter bean and lentil cassoulet

1. It's 500 g of mixed game meat (rabbit, pheasant etc.).
2. Prepare 1 of red pepper.
3. It's 2 of carrots.
4. It's 1 of red onion.
5. Prepare 2 cloves of garlic.
6. You need 1 of red chilli.
7. You need 6 springs of thyme.
8. You need 1 tbsp of mixed herbs.
9. It's 1 of bay leaf.
10. It's 1 can of chopped tomatoes.
11. You need 300 ml of passata.
12. Prepare 1 can of butter beans.
13. You need 1 can of green lentils.
14. Prepare 1/2 glass of red wine.
15. You need 100 ml of chicken or beef stock.
16. Prepare 3 handfuls of basil.

Pork and beans never had it so good. This Spanish riff on French cassoulet pairs large, meaty beans with fresh sausages under a breadcrumb crust. For the sausage and lentil cassoulet, first fry the sausages in the butter and oil, until browned. Heat a sauté pan or a large frying pan and then add the knob of butter and two tablespoons of To serve, pipe the pomme purée into shallow bowls and pour some sausage and lentil cassoulet alongside.

Game meat, butter bean and lentil cassoulet step by step

1. Chop the peppers, carrots, onions, garlic and chilli.
2. Cut the game meat into chunks and brown the meat in casserole dish. Season with pepper..
3. Add the chopped vegetables and soften..
4. After a couple minutes add the wine and boil of the alcohol. Then add the stock, tomatoes, passata, mixed herbs, bay leaf and thyme leaves.
5. Now turn down the heat and cook for at least 2hrs until the meat is falling apart. Add the beans and lentils and stir for another 15mins.
6. Remove the bay leaf and stir in the basil..
7. Season, serve and enjoy 😊.

Even on chilly fall and winter nights, this white bean cassoulet with pork and lentils will warm you right up. Thirty-five minutes before serving, discard thyme, then gently stir in lentils. Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness. This variation on cassoulet uses lentils instead of the traditional white beans. *EDIT*I have had a problem with the lentil's cooking well in the crock pot.