Wild Boar Cassoulet

Transform your wild boar into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

French comfort food perfection

Regional Tradition Cassoulet represents the pinnacle of French peasant cooking, slowly evolving over centuries in southwest France. Wild boar adds richness and complexity to this legendary dish.

Ingredients (Serves 10-12)

• 2 lbs wild boar shoulder, cut in 2" cubes
• 1 lb wild boar sausage, sliced
• 4 strips thick bacon, chopped
• 2 cups white beans, soaked overnight
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tomatoes, peeled and chopped
• 2 cups chicken stock
• 2 bay leaves
• 2 tsp fresh thyme
• 1 cup fresh breadcrumbs

Method

1. Bean Preparation: Render the bacon. Cook your beans until they're tender, about 1 1/2 to 2 hours but not falling apart. Reserve that starchy cooking liquid - it's essential for the final dish.

2. Meat Browning: Brown all your meats in the Dutch oven, working in batches. Get good color on everything for maximum flavor.

3. Aromatics: Sauté the onion and garlic in the rendered fat until fragrant and translucent.

4. Assembly: In your casserole, build layers of beans alternating with the various meats. Think of it as a savory lasagna.

5. Liquid Addition: Pour in enough stock and bean liquid to just cover everything. The beans will absorb liquid as they cook.

6. Slow Cooking: Bake at 325°F for about 2 hours, adding more liquid whenever the top looks dry.

7. Breadcrumb Topping: During the last 30 minutes, scatter breadcrumbs over the top. They'll form a golden, crunchy crust.