It may be Summer in some parts of the UK, but not here ! Hence a hearty dinner was needed.
My version of a Cassoulet.
Beechwood smoked lardons
Chopped medium onion
Two cloves of garlic, crushed.
Diced celery and carrot.
White wine
Rosemary, Thyme, Sage.
Plumb tomatoes
Chicken stock
Cannellini beans
Venison sausage - oven cooked.
Pheasant breasts - pre cooked sous vide
Duck breasts - "
The onion, garlic etc., was softened in a pan, with a little olive oil. A generous helping of black pepper was added, as well.
The whole shebang was then put into the slow cooker, on a low setting, for about twenty four hours. Yes, It does sound a long time, but on a low heat, the results are fine.
Served with garlic bread, and a very nice Shiraz.
Steve.