WOODLAND CASSOULET | Hunter’s Stew

Woodland Cassoulet | Hunter’s Stew

— Cassoulet du Chasseur à la Forestière

This hearty woodland cassoulet brings all the comforts of a hunter’s stew to the autumn table. Tender white beans, garlicky sausage, and caramelized onions mingle with carrots, herbs, and a splash of wine, then bake slowly until the broth turns silky and the top turns golden and bubbling.

Serve this rustic casserole with a torn loaf of crusty bread, over a bed of creamy potatoes, or alongside a simple green salad. It’s the kind of dish that tastes like it simmered all day by the hearth — perfect for cozy gatherings and slow, candlelit evenings.

Adapted from The Gilded Table: October Edition.

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Notes 🍂
Variation: Add shredded duck or roasted chicken for an even more traditional cassoulet feel.
Make-Ahead: The flavors deepen beautifully overnight — reheat gently with a splash of broth.
Serving: Finish with a scatter of fresh herbs and a drizzle of good olive oil just before serving.

A rustic hunter’s stew of beans, sausage, and herbs — meant for chilly nights and deep bowls.

Would you serve this hunter’s stew with crusty bread, creamy potatoes, or both? Share your favorite cozy pairing below.

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