Wild Hog Cassoulet
French cassoulet can be a two or three-day affair, especially if you elect to include duck confit, which requires curing the legs and then slowly cooking it in fat for hours—all before you even get to preparing the main bean dish. Often, cassoulet recipes include a variety of other meats, such as...
- Servings: 6
Source: themeateater.com
Ingredients
- dried great northern or cannellini beans
- water
- kosher salt, plus extra
- 4 lbs. bone-in wild hog shoulder
- andouille or kielbasa sausage, cut into 4-inch pieces
- slices bacon, chopped
- duck fat, optional
- large leek, white parts chopped
- medium onion, chopped
- carrot, halved
- celery ribs, halved
- head garlic
- tomato paste
- bay leaves
- sprigs parsley
- sprig fresh thyme
- whole cloves
- can diced tomato
- qt. low-sodium chicken stock, plus extra
- chardonnay
- Freshly cracked pepper