Photos of Cassoulet of Bacon & Toulouse Sausage with Confit Pheasant Recipe
How To Make Cassoulet of Bacon & Toulouse Sausage with Confit Pheasant
Taste the amazing flavors of French cuisine with our tasty French recipes! You may not know it, but a lot of staple food today originally came from this great European country. Mousse, French toast, ratatouille, and crepes are just a few! Make these tasty dishes in the comfort of your own home with our handy French recipes.
Serves:
Ingredients
- 8 slices of bacon, chopped
- 4 Toulouse sausages
- 4 confit pheasant legs
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 2 bay leaves
- 1 sprig of thyme
- 2 cans of white beans, drained and rinsed
- 4 cups of chicken broth
- Salt and pepper to taste
Instructions
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Preheat oven to 325°F (165°C).
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In a large skillet, cook the bacon over medium heat until crispy. Remove from skillet and set aside.
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In the same skillet, brown the Toulouse sausages on all sides. Remove from skillet and set aside.
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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.
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Add the onion, garlic, carrots, and celery to the pot and sauté until softened.
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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.
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Bring to a simmer, then cover and transfer to the preheated oven.
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Cook in the oven for 2 hours, or until the flavors have melded together and the meat is tender.
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Remove from the oven and skim off any excess fat from the surface.
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Serve hot with crusty bread.
Nutrition
- Calories : 550kcal
- Total Fat : 30g
- Saturated Fat : 10g
- Cholesterol : 80mg
- Sodium : 1500mg
- Total Carbohydrates : 30g
- Dietary Fiber : 8g
- Sugar : 5g
- Protein : 40g
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