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Game Casserole with Caramelised Apples and Cider
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This rich, fruity casserole will warm you up on chilly autumn evenings. Serve with bread or creamy mashed potatoes for a hearty midweek meal.
To remove the shallot skins, bring a large pan of water to the boil and add the shallots. Cook for 2 minutes then drain and, when cool enough to handle, slip off the skins. The game can be substituted for 3 x 160g packs of pheasant breasts, each sliced into 4 (reduce cooking time to 30 minutes in the oven).
Typical values per serving:
This recipe was first published in October 2005.