Maryland Hunting Quarterly Spring 2018 Wild Game Cassoulet

Plated Deer & Goose Cassoulet
Plated Deer & Goose Cassoulet

Maryland Hunting Quarterly Spring 2018

Deer & Goose Cassoulet – Sisterhood Of The Outdoors Waterfowl Weekend

Plated Deer & Goose Cassoulet
Plated Deer & Goose Cassoulet

Wild Goose and Whitetail Deer Cassoulet – The Simple Method


I believe there is no dish in Southwest France more classic, beloved, and controversial than the cassoulet. Cassoulet was originally a food of peasants using ingredients available to them and cooking them together for hours to make a savory meal so hearty and fortifying it fueled a long hard day’s work. The most common ingredients used are white beans, pork, sausage, duck confit, gizzards, wine, and breadcrumbs. My first taste of this iconic dish was bought in a bakery in Castelnaudary a little port town in the south of France; known for their (highly debated) invention of Cassoulet. Since that trip in the late 1990’s I have been making cassoulet 1) The long traditional way with traditional ingredients, 2) Another version with game, and lately this 3) Simple Version with wild game and local sausage! Many peasants were also hunters. Personally, I find this the perfect dish to warm, soothe, and fuel a hunter’s soul. Please feel free to substitute any game and sausage you may have in your freezer!

Maryland Hunting
Carol Cherington at Sisterhood of the Outdoors Women’s Waterfowl Weekend

Wild Goose and Whitetail Deer Cassoulet – The Simple Method

Serves 4

Maryland Hunting
Cassoulet in French Cassole Dish


  • 2 Wild Goose Breasts cut into stew size pieces (I used Snow Geese with great success)
  • 7 oz. venison cut into stew size pieces (I had several MD whitetail backstrap ends to use up)
  • 4 oz. Polish Sausage halved and cut into ¼” slices (A friend graciously gifted me Brandon WI Polish Sausage – fantastic stuff)
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 28 oz. can crushed or diced tomatoes (crushed will make a more saucy broth & crushed will result in a vegetable-wine broth)
  • 2 bay leaves
  • 1 tablespoon herbes de Provence
  • 2 cups dry white or rose’ wine
  • 1 15 oz. can great northern beans (rinsed)
  • 1 15 oz. jar boiled pearl onions
  • ¾ Seasoned panko bread crumbs
  • 2 tablespoons melted butter
Maryland Hunting
Cassoulet Prep


  1. In a pressure cooker sauté goose breast pieces, venison pieces, and polish sausage slices in oil till brown on all sides. Season with the salt and pepper.
  2. Add garlic and sauté 2 minutes more.
  3. Add tomatoes, bay leaves, herbes de Provence, and wine.
  4. Set pressure cooker to Meat/Stew and cook at high for 30 minutes.
  5. Quick Release pressure, Stir in white beans, onions.
  6. Pour into a cassole or casserole dish. Sprinkle with bread crumbs. Pour melted butter over bread crumbs
  7. Bake at 400 degrees F till bubbly & brown; about 40 minutes.
  8. Serve with sliced French bread.
Maryland Hunting
Cassoulet Pressure Cooker Saute
Maryland Hunting
Cassoulet Ready for Oven

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