As we near winter, one of the seasonal food highlights is game. Whether it be venison, pigeon, pheasant, partridge, rabbit or duck, game is relatively lean and packed full of flavour, and works amazingly well as a one-pot dinner. Slow-cooked game is a great way to ensure tasty, tender meat and is the perfect accompaniment to winter veg, an open fire and a glass of red.
Here is our tried and tested best game casserole recipe for an easy, autumnal game casserole.
Ingredients
- 50g butter
- 2 x 340g packs of game casserole or diced venison, pheasant and rabbit
- 200g pack smoked bacon lardons
- 225g whole frozen or tinned chestnuts
- 1 onion, roughly chopped
- 1 carrot
- A handful of chestnut mushrooms, roughly chopped
- 25g plain flour
- 150ml port or red wine
- 300ml hot chicken stock
- 2 tbsp redcurrant jelly, plus extra to serve
Method
- Preheat the oven to 170ºC, gas mark 3. In a flameproof casserole dish, add half the butter and brown the game in batches on a high heat until sealed all over. Remove with a slotted spoon and set aside. Add the bacon, cook briefly, and then place with the game. Keep warm.
- Add the remaining butter to the casserole; fry the chestnuts for 1-2 minutes until softened and browned, remove and reserve. Add the onion and fry over a high heat for 3-4 minutes, until softened. Return the game and bacon to the pan, sprinkle in the flour and gradually blend in the wine, stock and redcurrant jelly. Bring to the boil, stirring.
- Add in the carrots and mushrooms and cover and cook in the preheated oven for about 1 1/2 hours, or until the meat is tender. About 15 minutes before the end of cooking, add the chestnuts.
- If the stew is a little thick, thin it down with extra stock or water. Likewise if the stew is on the thin side, mix with a little cornflour to thicken.
We served ours with a sweet potato and parsnip mash and peas with a small side bowl of redcurrant jelly. It was delicious!
