Cassoulet

Ingredients

• For the Beans and Broth

  • 2 cups dried white beans (e.g., Great Northern or Tarbais), soaked overnight and drained

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 carrot, diced

  • 1 bay leaf

  • 1 sprig fresh thyme

  • 4 cups chicken or vegetable broth (for simmering)

  • Salt and pepper to taste

  For the Moose and Other Meats

  • 1.5 lbs moose shoulder or stew meat, cut into large cubes

  • 1/2 lb smoked bacon or pancetta, diced

  • 1/2 lb pork sausage (optional, for traditional flavor depth)

  • 2 tbsp duck fat or olive oil (for cooking)

  • 3 cloves garlic, minced

  • 1 tbsp tomato paste

  • 1/2 cup dry white wine

  • Fresh parsley, chopped (for garnish)

  • Optional: 1/2 cup breadcrumbs for topping

This hearty moose cassoulet brings a Canadian twist to the classic French comfort dish

Instructions

1. Prepare the Beans: Drain soaked beans and place in a large pot with broth, onion, garlic, carrot, bay leaf, and thyme. Bring to a simmer and cook until beans are tender but not falling apart, about 1 to 1.5 hours. Season with salt and pepper, then drain and reserve the broth.

2. Brown the Meats: In a large Dutch oven or heavy ovenproof pot, heat duck fat or oil over medium heat. Brown the moose cubes in batches, removing them when nicely browned. Brown the bacon and sausage in the same pot, then set apart.

3. Build the Cassoulet Base: Remove excess fat leaving about 2 tbsp. Add garlic and tomato paste to the pot and cook for 1-2 minutes. Deglaze with white wine, scraping up any browned bits. Add the reserved bean broth and bring to a gentle simmer.

4. Combine and Simmer: Return moose, bacon, sausage, and beans to the pot. Stir well to combine. Cover and simmer on the stove for about 1 to 1.5 hours until moose is tender and flavors meld.

5. Bake (optional but traditional): Preheat oven to 325°F (160°C). Transfer the cassoulet pot uncovered into the oven. Bake for about 1 hour, checking occasionally. If using breadcrumbs, sprinkle them on top during the last 15 minutes to develop a golden crust.

6. Serve: Garnish with fresh parsley. Serve warm in rustic bowls, perfect alongside crusty bread and a glass of red wine.

Pro Tips from Chef Exquidish

• Moose meat is leaner than traditional pork or duck; adding bacon or sausage enhances richness and moisture.

• Soaking beans overnight and cooking them in flavorful broth ensures creamy texture without mushiness.

• For a gluten-free version, skip the breadcrumb topping or use ground nuts instead.