Cassoulet of bacon Toulouse sausage with confit pheasant

Ingredients

• 2 celery sticks, finely chopped
• 2 onions, finely chopped
• 8 garlic cloves, unpeeled
• 8 Toulouse sausages
• 400g whole piece of smoked streaky bacon or pancetta
• 2 generous glasses of red wine
• 600g good-quality chopped canned Italian tomatoes
• 1 bay leaf
• 2 thyme sprigs
• 2 x 400g cans white haricot beans or cannellini beans, rinsed and drained
• 50g fine white breadcrumbs
• a little chopped parsley to serve
• 4 x 500g jars goose fat (it sounds a lot, but you can re-use it again and again)
• 8 pheasant legs, bone in
• 10 black peppercorns

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