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Game meat, butter bean and lentil cassoulet

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We hope you got insight from reading it, now let’s go back to game meat, butter bean and lentil cassoulet recipe. To make game meat, butter bean and lentil cassoulet you only need 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Game meat, butter bean and lentil cassoulet:
  1. Take 500 g mixed game meat (rabbit, pheasant etc.)
  2. Use 1 red pepper
  3. You need 2 carrots
  4. Get 1 red onion
  5. Provide 2 cloves garlic
  6. Get 1 red chilli
  7. Provide 6 springs thyme
  8. You need 1 tbsp mixed herbs
  9. Get 1 bay leaf
  10. Provide 1 can chopped tomatoes
  11. Get 300 ml passata
  12. Prepare 1 can butter beans
  13. Prepare 1 can green lentils
  14. Get 1⁄2 glass red wine
  15. Provide 100 ml chicken or beef stock
  16. Use 3 handfuls basil
Instructions to make Game meat, butter bean and lentil cassoulet:
  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 😊

View top rated Butter bean cassoulet recipes with ratings and reviews. Baked Butter Beans, Butter Beans With Bacon And Mustard, Peanut Butter Bean and Veggie Stew, etc. For the sausage and lentil cassoulet, first fry the sausages in the butter and oil, until browned. Heat a sauté pan or a large frying pan and then add the knob of butter and two tablespoons of To serve, pipe the pomme purée into shallow bowls and pour some sausage and lentil cassoulet alongside. 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.

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