Game Casserole with Herbs and Red Wine

GAME

Game Casserole with Herbs and Red Wine

Serves 6
Preparation Time: 30 minutes
Cooking Time: One hour

Halve quantities to serve just 3-4

Delicious rich, warm Winter dish which lends itself to delicious

accompaniments, as suggest below

I have also made this by using my slow cooker, halved quantity, minus oil.

I simply threw in all the ingredients and set for 4 hours.

Just before serving, I adjusted seasoning and added a thickening agent and served with

chive and wholegrain mustard mash plus brussels sprouts.

Ingredients

1 1/2 kg / 3 lbs cubed game mix (most supermarkets have this, or the butcher)
300g back bacon, diced (or use lardons) (optional)
2 x 300g packs of shallots, peeled ( also use banana shallots, peeled and halved)
200g pack button mushrooms
Sea Salt
Freshly ground black pepper
3 bay leaves
1 bouquet garni
4 juniper berries, crushed in pestle and mortar
4 -5 fat cloves garlic, peeled and finely chopped
Olive Oil
1 bottle of good red wine
Thickening Granules
4 tbs redcurrant jelly

Method

In a large heavy pan, heat some oil and then carefully brown the meat. When this is done, remove with a slotted spoon and put to one side.
Reserve teh juices and fry the bacon, then add the shallots, adding back the juices as necessary.
Return the meat and juices to the pan and add the garlic and herbs. Now add some seasoning, then pour over at least half a bottle of the wine, you can, of course, add as much as you like!
Leave to simmer on top of the stove for about 40 minutes, checking the liquid levels and adding more wine as necessary.
The gravy can now be thickened with thickening granules and this casserole, which can be made in advance, can be re-heated later.
Add 3-4 tbsp red currant jelly and check the meat for tenderness after a further 15 minutes of gentle simmering.
Serve with mounds of creamy mashed potatoes and brocolli, or Parsnips Molly Parkin or Pomme Dauphinoise and spiced red cabbage.