September sees the start of the game season and we’ve noticed the beginnings of it in Borough Market. In chatting with Liz from Wild Beef, she gave us this beautiful recipe for game casserole. This is a rich, hearty dish, fantastic for supper with friends on an autumn evening or a relaxed Sunday lunch. The beauty of it isn’t just in the outcome but in its versatility.
You can mix together all types of game including rabbit. We used partridge from Wild Beef and wild duck and grouse from Furness Fish and Game. Liz recommended red wine because of the wild duck but, depending on the game, you could also use white wine or sherry. She also recommends you use seasonal mushrooms (or dried porcini mushrooms) and we also threw in some local baby carrots that are particularly flavourful this time of year. This dish works beautifully with an extra creamy mash and something green on the side like lightly steamed green beans.
- 600g mixed game (we used pheasant breasts, wild duck breasts and grouse)
- 4 shallots
- 75g seasonal mushrooms (dried porcini mushrooms)
- 150g baby carrots (sliced into quarters)
- 350ml red wine (or white wine or sherry)
- 350ml freshly made chicken stock
- A pinch of freshly ground clove
- Flour for dusting the pieces of meat
- Extra creamy mashed potato
- Lightly steamed green beans with sel de mer
- Cut the meat into medium sized pieces and dust with flour
- In a heavy-bottomed cocotte, brown the meat lightly and set aside
- Brown the shallots or onion in the same pan
- Deglaze the pan with wine or sherry and let reduce by almost half
- Add the chicken stock and let reduce by almost half again
- Add the meat, onions, carrots and herbs and season with salt and pepper. Simmer for 20 minutes
- If using dried porcini mushrooms soak for 10 minutes in cold water
- Add the mushrooms once the meat has simmered for 15 minutes
- Taste and add more reduced wine if necessary!
- This is an incredibly flexible dish - you could also use wild boar sausages, which go really well in casseroles.
- For extra creamy mash potato use 700g potatoes, 75g butter, 150g low-fat yoghurt and 50ml milk. Mash the potatoes using a good-quality masher and add the remaining ingredients.