Cassoulet with Pheasant and Toulouse Sausages
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 1152
This take on the original French classic. Perfect for a scrumptious winter lunch. Either serve as is or top with breadcrumbs and cheese and bake in the oven.
recipe updated Mar 17, 2025
Ingredients
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- Pheasant breast
- 2
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- Shallot
- 180 g
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- Garlic clove
- 4
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- Carrot
- 100 g
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- Fresh thyme
- 10 g
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- Red lentils
- 150 g
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- Duck fat
- 2 tablespoons
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- Toulose sausage
- 300 g
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- Cubed bacon
- 100 g
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- Canned chopped tomatoes
- 200 g
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- Red wine
- 300 ml
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- Canned navy beans
- 400 g
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- Butter
- 50 g
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool
- Add duck fat to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until melted - 2 min, 160°C, Speed OFF
- Then add Toulose sausages and Pheasant breast to the Cooking Chef XL Bowl gradually
- Cook with splashguard fitted until browned - 5 min, 160°C, Stir 3
- Using tongs, transfer the browned meat into a heatproof bowl and set aside
- Add cubed bacon to the Cooking Chef XL Bowl
- Cook with splashguard fitted until browned - 3 min, 160°C, Stir 2
- Then add shallot, garlic clove, carrot and fresh thyme to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 5 min, 120°C, Stir 2
- Then add red lentils, canned chopped tomatoes and red wine to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 30 min, 105°C, Stir 3
- Transfer the reserved pheasant and sausage back into the Cooking Chef XL Bowl
- Add canned navy beans and butter to the Cooking Chef XL Bowl
- Cook with splashguard fitted until cooked through - 15 min, 104°C, Stir 2
- Serve