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    Game casserole with celeriac and roasted onion mash

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    Game casserole with celeriac and roasted onion mash

    • Preparation time: 10 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 6


    • 3 tbsp olive oil
    • 2 x 300g packs Waitrose Game Casserole
    • 300g shallots, skinned and halved
    • 125g Waitrose Chantenay Carrots, topped and tailed
    • 2 cloves garlic, chopped
    • 150ml red wine
    • 150ml chicken stock
    • 2 bay leaves
    • 2 red onions, quartered
    • 2 tbsp balsamic vinegar
    • 2 tbsp redcurrant jelly
    • 600g Waitrose Maris Piper potatoes, peeled and cubed
    • 600g celeriac, peeled and cubed
    • 25g butter


    1. Preheat the oven to 180c, gas mark 4. Heat 2 tbsp of oil in a flameproof casserole and add the game. Brown on all sides, then remove with a slotted spoon. Add the shallots, carrots and garlic and cook for 3-4 minutes until browned. Return the game to the pan with the red wine, stock and bay leaves. Season and bring to the boil, then cover the casserole and cook in the oven for 45-50 minutes until the game is tender and cooked through.
    2. While the casserole is cooking, put the onions in a small roasting tin and drizzle with the remaining oil and half the vinegar. Cook alongside the casserole, in the top of the oven, for 45 minutes until browned. Remove the onions from the oven and stir in the redcurrant jelly and remaining balsamic vinegar. Return to the oven, uncovered, for a further 15 minutes until the liquid is reduced.
    3. Place the potatoes and celeriac in a pan and add cold water until the vegetables are almost covered. Bring to the boil and simmer for 20-25 minutes until tender. Drain. Mash with the butter and seasoning until smooth. Finely chop the roasted onions and stir into the mash. Serve immediately with the casserole.

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