Game Casserole with Orzo


Serves 4 ​

Preparation Time: 25 minutes

Cooking Time:  45 minutes

Easy to prepare

 This is really a Game Casserole made into a hearty one pot

meal and with the contents slowly simmering for up to two hours produces a wonderful warming dish - and with the current freezing cold weather has the added comfort of Potato, red wine and a slug of Sherry!

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I add the Orzo to make the dish more filling and satisfying, but if 

you don't wish to do this, I would cut up a second large baking potato.

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Utensils:

 

• One chopping board

• One sharp knife

• Bowl for discarded peelings

• Bowl for prepared veg

• One decent sized pot or casserole dish

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Ingredients:
 

• One pack of diced mixed game

• 1 tablespoons olive oil

• 4 x medium sized carrots, chopped

• 1 x large Spanish Onion,  chopped into small chunks

• 1 x large leek, washed and halved long ways, and finely chopped

• 4 cloves of garlic, peeled and finely chopped

• 1 large baking potato, scrubbed with skin on and cut into small cubes

• 1 glass of red wine

• 1 bouquet garni

• 1 teaspoon Sea Salt

• 1½ ltrs chicken stock

• Half a cup of Orzo

• Generous dash of Medium Sherry

• Freshly Ground Black Pepper

• Shredded Hispi cabbage or Cavolo Nero (optional)

 

To Garnish

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• Freshly chopped chives

 

Method

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1. Start by sautéing the meat in olive oil until it changes colour.
    

2. Now add the vegetables, stir well.
    

3. Add the wine, bouquet garni and stock cover the pan and simmer for one and a half hours.
    

4. Add the orzo and simmer for a further five minutes.
    

5. Now add handfuls of shredded Hispi cabbage and stir well into the mix.
    

6. Simmer for a further five minutes.
    

7. Just before serving, add a dash of Sherry, check the seasoning and for a little spicy kick you could add about a quarter of a teaspoon of Cayenne (optional)
    

8. Serve with generous handfuls of freshly chopped chives.
    

9. Enjoy!