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Dove & Wild Mushroom Cassoulet

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1. ​Place Instant Pot on Sautee. Once hot, add bacon fat and a neutral oil (canola, sunflower, grapeseed, etc.)
   
2. Slice sausage into circles, add to Instant Pot and sauté until brown.
3. Remove sausage. To the pot add onions and sausage until translucent.
4. Add carrots and celery. Sautee two minutes.
5. Add garlic, sauté one minute.
6. Add tomato paste, sauté until paste is incorporated.
7. Add one pound of beans, along with salt and pepper. Stir to incorporate with ingredients.
8. Return sausage to the pot, and add doves and mushrooms. Stir gently.
9. Deglaze with white wine.
10. Add homemade poultry sock and bouquet garni.
11. Close Instant Pot lid. Turn setting to 'Beans/Chili', cook high for 36 minutes.
12. When finished cooking, remove bouquet garni and discard.
13. Remove dove carcasses. Return any remaining meat to pot and discard carcasses.
14. Pour mixture into a deep baking dish. Cover, place in an oven set at 375 degrees. Cook for 45 minutes.
15. Increase oven temperature to 400 degrees. Remove cover and add breadcrumbs to mixture. Let bake for 15 more minutes.
16. Remove cassoulet and let sit for 15 minutes. Garnish with chopped parsley or another favorite herb (I enjoy thinly sliced green onions).
17. For a harder crust, place the dish under a broiler for 2-3 minutes. Serve with wine and good bread.