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Sarah Gilbert over on Slashfood! has a really good recipe for Cassoulet - the bean and meat casserole from South West France. She provides really useful cooking instructions - you just need to make allowances for her being an American, so look out for broiling (grilling) and the use of bison meat.

“It’s just casserole. But such casserole, full of the flavor of hours of cooking and several kinds of meat. Totally worth the effort.”

You’d need a really rich red such as a Madiran, Cahors or Corbieres to go with this dish.

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