Recipe: Yummy Game meat, butter bean and lentil cassoulet

Game meat, butter bean and lentil cassoulet. Cassoulet - A Classic French Pork and Bean Stew. 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.

The king of the bean casserole is the traditional cassoulet, often made with white kidney beans and, depending The warming attribute of bean stews comes not only from the carb content but from the beans' ability to. Bring to a simmer and cook over moderate Hearty and earthy, this vegetarian cassoulet will pair well with the same sort of wine as a traditional cassoulet—a substantial red from France's Rhône Valley. 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. You can cook Game meat, butter bean and lentil cassoulet using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Game meat, butter bean and lentil cassoulet

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

Tasty main dish or hearty side dish, it's your choice. Brown lamb and pork in butter. remove and reserve. 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.

Game meat, butter bean and lentil cassoulet instructions

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 😊.

Meanwhile, season the breadcrumbs with a pinch of salt and the oregano, then drizzle with the remaining olive oil. 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. Cassoulet is a rich, slow-cooked casserole originating in the southern France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white haricot beans.