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.

GAME CASSEROLE WITH RIOJA

Steps:

• Place the game in a bowl, season and pour over the wine. Add the garlic, lemon juice and 1tbsp olive oil, cover and leave to marinate in the refrigerator overnight. Remove the game from the marinade with a slotted spoon and dry on kitchen paper, reserving the marinade. Heat 1tbsp olive oil in an ovenproof casserole and fry the game until browned. Remove from the pan and drain on kitchen paper. Add any juices from the pan to the marinade. Heat the remaining oil in the casserole and fry the onion and bacon until the onion is starting to soften. Add the mushrooms and cook for 2-3 minutes. Add the flour and cook for 1 minute stirring continuously. Gradually add the stock and the remaining marinade and bring to the boil, stirring until thickened. Return the game to the sauce, stir well, cover and transfer to a preheated oven 200°C, gas mark 6,for 50 minutes. Remove from the oven, stir in the redcurrant jelly, and cook for a further 10 minutes. Check seasoning before serving.

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.