RECIPE: WILD BOAR CASSOULET

NUMBER OF PERSONS: 4

TOTAL PREPARATION TIME: 4 hours

SUPPLIES IN THE KITCHEN:

Oven
Chopping board
Kitchen knife
Casserole
Spatula
Scale to present
Ladle

INGREDIENTS:

4 wild boar sausages (I can advise where you can buy these)
2 candied wild boar shanks, (I can supply the recipe separately)
300 grams of wild boar fat

The pigs of 35 kg have this fat in the winter, especially in the vang, this is the part between the ribs and the rear runners. You can also use the suet and with very fat pigs on the back, but you don’t see that much

500 grams of white soaked (jarred) beans
2 red onions
1 carrot
2 cans (400 grams) diced tomatoes
2 garlic
Bunch of parsley
140 grams of tomato paste (concentrate)
3 jars of game stock
4 tbsp goose – or duck fat
4 sprigs of thyme
4 bay leaves
3 sprigs of rosemary
1 tbsp smoked paprika powder
4 tbsp breadcrumbs
Pepper to taste
Salt to taste

PREPARATION:

Preheat the oven to 150 °C.
Melt the goose fat in a large saucepan.
Colour the sausages in the fat and remove from the pan.
Peel and chop the onions. Peel the carrots and cut them into pieces.
Fry the onions in the same fat.
Cut the bacon into strips and fry it.
Add the sliced carrot
Peel and finely chop the garlic and add it to the pan
Fry the tomato paste
Put the soaked beans and tomatoes in cubes in the pan and stir everything to coat.
Add two jars of game stock
Season with salt, pepper, paprika, thyme, bay leaf and rosemary.
Place them in the pan with the pork shanks.
Place the pan in the oven for 1 hour without a lid. Check regularly whether there is still enough moisture in the pan because the beans absorb a lot of water. Add some stock if it gets too dry.
After an hour, remove the pan from the oven, add the breadcrumbs and stir everything
Put a lid on the pan and let it cook for another 2 hours.
Add the fried sausages to the cassoulet and cook for 30 minutes.
Cut the parsley fairly coarsely, the stalks can also be added because that gives more flavor
Remove the pan from the oven, stir briefly and spoon it into a bowl like in the photos and finish the cassoulet with chopped parsley.