French cassoulet generally is a two or three-day affair, particularly in the event you elect to incorporate duck confit, which requires curing the legs after which slowly cooking it in fats for hours—all earlier than you even get to making ready the primary bean dish. Typically, cassoulet recipes embrace quite a lot of different meats, similar to a number of totally different cuts of pork, sausage, lamb, and even rooster.
The origins of cassoulet (like so many now-famous dishes) was peasant meals meant to be a filling dish made with no matter meats and greens have been available. However when given the selection, I draw back from making ready dishes with too many varieties of meat.
My recipe contains pork solely: bacon, wild hog shoulder, and pork sausage. It’s a simplified recipe that doesn’t take three days to make. Wild hog is the primary protein right here, however you can simply sub venison or no matter else occurs to be in your freezer.