This slow-cooked cassoulet is perfect for older pigeon meat and also works very well with rabbit
A cassoulet is a slow-cooked casserole that comes from South France. It’s a perfect cooking style for pigeon recipes, when the game meat can be a little tough. It also works really well with rabbit instead of pigeon.
This recipe is will serve 6.
- 8 pigeon breasts, chopped
- 2tbsp plain flour
- 8 pork sausages, chopped
- 2oz butter
- 1 large can of chopped tomatoes
- 1 large can of cannelli beans
- Half a bottle of red wine
- Salt and black pepper for seasoning
- A bunch of basil
- Roll the chopped pigeon in flour and fry in the butter with the chopped sausages in a very hot pan to seal and brown all over.
- Place in a large casserole dish and pour over the can of tomatoes, cannelli beans and red wine. Season well. Place the basil on the surface, ensuring that all the leaves are covered with the mixture so it doesn’t burn.
- Cook in a medium oven (180°C) for 45 minutes.
This is a very versatile recipe and can be adapted to whatever is in the stock cupboard. Rabbit works well, as do meatballs. As it’s fairly rich, serve with fresh green salad and fresh crusty bread.