Autumn Game Casserole Recipes

GAME CASSEROLE

Steps:

• Preheat the oven to 150ºc/300ºF/gas mark 2.
• Heat the oil in a large cast iron casserole.
• Brown the meat on a high heat on all sides then remove and set aside.
• Lower the heat and fry the onions until they have softened, which will take around 5 minutes.
• Stir in the cornstarch and slowly pour in the stock and port, stirring out any lumps should any appear.
• Place the meat back in the casserole and let it reach a slow simmer.
• Cover the casserole dish with a lid and cook in the oven for one hour.
• Add the mushrooms, chestnuts, orange juice, zest and jelly, and stir well.
• Cover with the lid and return it to the oven. Don't cook for more than 3 hours and check on it every 15 minutes or so to check whether the meat is tender. If so, remove from the heat immediately.
• Serve with buttery mash and your favourite green vegetable.

AUTUMN GAME CASSEROLE

Steps:

• 1. Preheat the oven to 325°F (160°C). Heat 1 tbsp of the oil in the casserole over medium-high heat. Add the game and cook for 3-4 minutes, stirring occasionally, until lightly browned. Transfer to a plate. 2. Add the remaining oil to the pot and heat. Add the onion, carrot, parsnip, and fennel and cook for 4-5 minutes, stirring occasionally, until lightly colored. Sprinkle in the flour and stir. Gradually stir in the stock and cider. Add the mushrooms and fennel seeds, then return the meat to the pan. 3. Season with salt and pepper and bring to a boil. Cover and bake for about 1½ hours, or until the meat is tender. 4. Sprinkle the casserole with the reserved fennel fronds and serve hot. Notes Prepare ahead: The casserole can be cooked, cooled, and refrigerated for up to 2 days, and will improve in flavor during that time. Freezing Information: Freeze for up to 3 months.

AUTUMN SQUASH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
• Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
• Bake in the preheated oven until heated through, about 15 minutes.

AUTUMN SQUASH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash pieces in a saucepan and cover with water.
• Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.
• Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.
• Spread the apples in a 3-quart casserole.
• Spoon the mashed squash evenly over the apples.
• Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.
• Sprinkle the cornflake mixture evenly over the squash.
• Bake in the preheated oven until heated through, about 15 minutes.

AUTUMN VEGETABLE CASSEROLE

Steps:

• Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
• Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
• Top with tomato slices and the remaining oil,s&p, crumbs.
• Sprinkle on the cheese.
• Bake uncovered in a 350F oven for 1 hour.
• Let stand 10 minutes before slicing.
• YUMMY!