Wild Hog Cassoulet | MeatEater Cook

Ingredients

• 1 lb. dried great northern or cannellini beans
• 3 cups water
• 3 tbsp. kosher salt, plus extra
• 3½-4 lbs. bone-in wild hog shoulder
• 1 lb. andouille or kielbasa sausage, cut into 4-inch pieces
• 4 slices bacon, chopped
• 1 tbsp. duck fat, optional
• 1 large leek, white parts chopped
• 1 medium onion, chopped
• 1 carrot, halved
• 2 celery ribs, halved
• 1 head garlic
• 1 tbsp. tomato paste
• 2 bay leaves
• 4 sprigs parsley
• 1 sprig fresh thyme
• 6 whole cloves
• 1 (14 oz.) can diced tomato
• 1 qt. low-sodium chicken stock, plus extra
• 1½ cups chardonnay
• Freshly cracked pepper