Cassoulet of Bacon & Toulouse Sausage with Confit Pheasant Recipe

Preheat oven to 325°F (165°C).

In a large skillet, cook the bacon over medium heat until crispy. Remove from skillet and set aside.

In the same skillet, brown the Toulouse sausages on all sides. Remove from skillet and set aside.

In a large pot or Dutch oven, heat the confit pheasant legs over medium heat until the fat has rendered and the skin is crispy. Remove from pot and set aside.

Add the onion, garlic, carrots, and celery to the pot and sauté until softened.

Return the bacon, Toulouse sausages, and confit pheasant legs to the pot. Add the bay leaves, thyme, white beans, and chicken broth. Season with salt and pepper.

Bring to a simmer, then cover and transfer to the preheated oven.

Cook in the oven for 2 hours, or until the flavors have melded together and the meat is tender.

Remove from the oven and skim off any excess fat from the surface.

Serve hot with crusty bread.