pimg class=”alignright” alt=”cassoulet2″ src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/cassoulet2.jpg” width=”320″ height=”212″ title=”cassoulet2 photo” /Cassoulet is often thought of as a massive undertaking that requires days to cook. It’s also often assumed that cassoulet can’t be made without a title=”Dear Mark: Beans and Legumes?” href=”http://www.marksdailyapple.com/beans-legumes-carbs/#axzz2FROsVuyC”beans/a. In this Primal version, neither is true. In a few hours you’ll have one of the meatiest meals imaginable. Incredibly rich and hearty with layers of different flavors, this is a meal not to be missed./p
pCassoulet is made with all kinds of meat and can get a little pricey, depending on what you choose. This recipe is mid-range, as it blends pork shoulder and sausage, duck, and bacon. You can go all out and use more duck or even a title=”Succulent Duck Confit” href=”http://www.marksdailyapple.com/succulent-duck-confit/#axzz2FROG8ZRL”duck confit/a. You can scale back and add more pork shoulder and no duck at all. Or, you can use lamb if you want./p
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pAt this point, if […]

Original post by Worker Bee

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