I know this great winter dish won’t be to everyone’s taste, but if you’re game (see what I did there?) you are going to love this. Rich and warming my game casserole recipe is wonderful, full of interesting flavours and a just that little bit more luxurious than most stews.

You can use a variety of game for this, I just got what I could get hold of at the time. Originally I wanted rabbit, but I got a lovely piece of venison which fitted the bill perfectly.

Depending on where you get your game from always be careful for shot. That’s right, most game you get from a traditional butchers may well be wild not farmed so it will have seen the wrong end of a shotgun barrel before it reaches your plate.

You can get farmed game in supermarkets, but as you can imagine the wild variety has, well, a more gamey flavour. Whichever you choose you won’t be disappointed with the outcome.

Game Casserole

Serves 2

Ingredients

  • 200g x Venison
  • 200g x Pheasant
  • 200g x Partridge
  • 100g x Bacon Lardons
  • 2 x Large Shallots
  • 1 x Large Carrot
  • 1 x Stick Celery
  • 2 x Cloves of Garlic
  • 1 x Glass Good Red Wine
  • 500ml x Stock
  • 1 x Bay Leaf
  • 1 x Sprig Thyme
  • 1 x Sprig Rosemary
  • Salt
  • Black Pepper
  • Plain Flour

Method

Preheat your oven to 180C (350F or Gas Mark 4)

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Chunky Veg!

Take a casserole dish (one with a lid), very roughly chop your shallot, carrot and celery…I mean chunk it into nice big pieces and throw them into you casserole dish. Add in the herbs along with a good pinch of salt and pepper.

Dice your game into similar sized pieces to match the vegetables. Toss the pieces of meat in plain flour to lightly coat them.

Now add some oil to a frying pan and on a medium to high heat fry frying off your meat including the lardons until they become a nice medium brown colour. Once done add to the casserole dish.

Deglaze your frying pan with your glass of red wine, just swirl it around and make sure any meaty bits in the pan are taken up. Now add that along with your stock to the casserole dish.

TIP: Always taste your wine first before adding it to any recipe you are making. We want to make sure it’s not corked. Corked means gone bad (has nothing to do with any tiny bits of cork), if it’s gone bad it will smell like a musty old church and taste even worse.

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All done!

Now give everything in the casserole dish a good stir around, put a lid on it and pop it in the oven for around an hour and half.

I like to take advantage of the oven being on and make some roast potatoes and parsnips to go with it. Mash potato, celeriac or parsnip goes great with this.

So there you have it a classic game casserole, give it a shot 😉

Do tell me how this recipe worked out for you in the comments below.

Michael Robinson

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The Food Curator
The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator
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