GAME CASSEROLE
I hope you've saved your appetite because this game casserole recipe is extremely delicious. It calls for mixed game meat, mushrooms, blackcurrants & more.
Provided by Michelle Minnaar
Categories Main Course
Time 3h30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1, Calories 474 calories, Sugar 5.7g, Sodium 646mg, Fat 20.6g, SaturatedFat 5.1g, Carbohydrate 33.6g, Fiber 5g, Protein 42.4g, Cholesterol 37mg
GAMEKEEPER'S PIE
Tailor this mash-topped stew to suit whatever game is in season - add more matured meat if you like a strong game flavour
Provided by James Martin
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 16
Steps:
- Heat half the butter and the oil in a large pan, add the onion and carrots, and cook for about 10 mins until soft. Add the game and sausagemeat to the pan. Turn up the heat, squash the meat with the back of your spoon to break it up, and cook for 10 mins until nicely browned.
- Stir the flour and tomato purée into the meat, cook for 1 min, then add the wine, stock, sauce, bay and 3 tsp thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hr. Remove the lid and cook for 15 mins more until the meat is tender and the sauce has thickened.
- Put the potatoes and veg in a large pan, cover with water, bring to the boil and cook for 20 mins until really tender. Drain, leave to steam for 5 mins, then mash with seasoning, milk and the remaining butter.
- Heat oven to 220C/200C fan/gas 7. Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 mins until the top is golden and the sauce bubbling.
Nutrition Facts : Calories 435 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium
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