I hope you’ve saved your appetite because this game casserole recipe is extremely delicious. It calls for mixed game meat, mushrooms, blackcurrants & more.
- 30ml (2 tbsp) vegetable oil
- 500g (1lb) mixed game meat, chopped into bite size pieces
- 1 onion, finely chopped
- 30ml (2 tbsp) cornstarch
- 250ml (1 cup) chicken or vegetable stock
- 250ml (1 cup) port
- 3 thyme sprigs
- 300g (10oz) mixed mushrooms, cleaned and chopped
- 180g (6oz) cooked and peeled chestnuts
- 1 orange, zested and juiced
- 30ml (2 tbsp) blackcurrant jelly
- 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.
- Game tends to be on the lean side so be careful not to overcook it. Different cuts have different cooking times, so you don’t’ know what ratio of meat you’re going to end up with. It’s best to err on the safe side. After one hour, check on the casserole every 15 minutes to see if the meat is tender. If so, remove from the heat immediately to cool down.
- Category: Main Course
- Cuisine: Scottish
- Serving Size: 1
- Calories: 474
- Sugar: 5.7g
- Sodium: 646mg
- Fat: 20.6g
- Saturated Fat: 5.1g
- Carbohydrates: 33.6g
- Fiber: 5g
- Protein: 42.4g
- Cholesterol: 37mg