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The Cookery Book

GAME
Game Olives 1.webp

Game with Olives, Tomatoes and Herbs

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Serves: 6

Preparation: 30 minutes

Cooking Time:  One hour

Category:  Game

Plan:  Can be prepared in advance and kept in the fridge for 3 days and suitable for freezing

Difficulty: Medium

Course:  Main

Cuisine:  Mediterranean

 

This recipe is created by what I had in my freezer and larder, not to mention fresh herbs

from the garden - a delicious one pot dish full of

Mediterranean flavours

 

 

 

 

Utensils

 

  • One saute pan with lid

  • Chopping board

  • Sharp knife

  • Vegetable peeler

  • Dish for peelings

 

 

Ingredients

 

  • 500g mixed game (or you could use any meat of your choice)

  • Olive Oil

  • 8-12 pickling onions, peeled or four English onions peeled and halved, or 2 Spanish onions, peeled and chopped

  • Sea salt and freshly ground black pepper

  • Large sprig of fresh rosemary (you could use a teaspoon of dried if you don't have any fresh herbs)

  • 4-5 cloves of garlic, peeled and minced

  • 6 medium potatoes (King Edwards), peeled and cut into smallish pieces

  • Six fresh tomatoes, washed and cut into segments

  • Half a pint of stock (chicken, beef or vegetable)

  • One glass of either white or red wine

  • One 50g tin of anchovy fillets, snipped into pieces with scissors

  • 180g of mixed pitted olives

  • 2-3 tablespoons of thickening granules (optional)

 

 

 


Method

 

  1. Pre-heat the oven to 190C/Gas 5.
     

  2. Heat the oil in a sauté pan, add the meat and brown on all sides, which should take about ten minutes.
     

  3. Add the onions, place the lid on top for about five minutes.
     

  4. Now add the garlic, anchovies and tomatoes and mix well.
     

  5. Then add the potatoes, nestling them in evenly around the meat and onions.
     

  6. Pour over the wine and stock and add the sprig(s) of fresh rosemary. (or dried if using).
     

  7. Add some salt and pepper and stir gently to mix.
     

  8. Allow the casserole to bubble gently, then with the lid back on, transfer to the oven for 40 - 45 minutes.
     

  9. Check during the cooking as you may need to top up with more boiling water.   Replace the lid and carry on cooking.
     

  10. Remove the casserole from the oven and either add 2-3 tablespoons of thickening granules, or you can add a similar amount of cornflour with a little water, stirring into a smooth paste, then into the casserole to thicken the gravy.
     

  11. Finally, add the mixed olives and serve with the vegetables of your choice.   We chose carrots and cauliflower with a cheese sauce.

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