Title: Cassoulet Dijon
Categories: Entree Game Meat Meat Pork
Yield: 16 Servings

Second Prize 1992-1993 Martin A. Wolf, CEC ACF Central Florida Chapter.

3 pounds navy or other white beans, dry 1/2 pound bacon, diced 1 1/2 pounds duck breast, cut in 3/4- ounce pieces, skin on 1 1/2 pounds lamb, cut in 3/4-ounce pieces 1 1/2 pounds garlic sausage, cut in 3/4-ounce pieces 1 1/2 pounds pork, cut in 3/4-ounce pieces 1 pound carrots, large dice 1 pound onions, large dice 6 cloves garlic, chopped 1 teaspoon fresh thyme leaf, chopped 1 quart tomatoes, chopped 1 quart white wine 2 cups Grey Poupon Dijon mustard

Method: Cook beans until half done; cool and reserve. Render bacon in large braising pan; remove and reserve, leaving fat in pan. Brown meat in smoking hot fat; remove and reserve with bacon. In same pan, saute carrots, onion, garlic and thyme for 5 minutes. Add tomatoes, wine, Dijon mustard and reserved meats. Simmer 45 minutes. Add beans, mix thoroughly, cover and place in 325' oven for 45 minutes. Remove from oven and degrease before serving.

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