The Autumn game casserole recipe Mixed game makes a wonderfully rich-flavored dish. Use chunks of boneless and skinless turkey or pork loin as a substitute.
2 tbsp olive oil
18oz (500g) mixed boneless and skinless game,
such as pheasant, partridge, venison, rabbit,
and pigeon, diced
1 onion, sliced
1 carrot, sliced
1 parsnip, sliced
1 fennel bulb, sliced, fronds reserved
2 tbsp all-purpose flour
1 cup chicken stock
3⁄4 cup hard apple cider or apple juice
9oz (250g) cremini mushrooms, thickly sliced
1⁄2 tsp fennel seeds
salt and freshly ground black pepper
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.
3 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.
4 Season with salt and pepper and bring to a boil. Cover and bake for about 11⁄2 hours, or until the meat is tender.
5 Sprinkle the casserole with the reserved fennel fronds and serve hot.
6 PrePAre AheAd The casserole can be cooked, cooled, and refrigerated for up to 2 days, and will improve in flavor during that time.
|Autumn game casserole recipe|