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Game Stew

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Game Stew

Make the most of our game casserole packs (pigeon, duck and pheasant) before the season finishes at the end of January. Alternatively, replace with the same weight (half and half) of wood pigeon breast fillet and chicken breast fillet, both diced.

Preparation time:
15 minutes
Cooking time:
120 minutes
Total time:
2 hours 15 minutes 60 minutes 60 minutes 15 minutes
Serves:
 4

Ingredients

  • 50g butter
  • 2 x 340g packs Waitrose Game Casserole
  • 200g pack smoked bacon lardons
  • 225g whole frozen Waitrose Sweet Chestnuts
  • 2 onions, roughly chopped
  • 25g plain flour
  • 150ml port
  • 300ml hot chicken stock
  • 2 tbsp redcurrant jelly, plus extra to serve
  • 1 small orange

Method

  1. Preheat the oven to 170ºC, gas mark 3. In a flameproof casserole, add half the butter and brown the game in batches on a high heat until sealed all over. Remove with a slotted spoon and set aside. Add the bacon, cook briefly, then place with the game. Keep warm.
  2. Add the remaining butter to the casserole, fry the chestnuts for 1-2 minutes until softened and browned, remove and reserve. Add the onion and fry over a high heat for 3-4 minutes, until softened. Return the game and bacon to the pan, sprinkle in the flour and gradually blend in the port, stock and redcurrant jelly. Bring to the boil, stirring, then add the whole orange.
  3. Cover and cook in the preheated oven for about 1 1/2 hours, or until the meat is tender. About 15 minutes before the end of cooking, add the chestnuts. Remove and reserve the orange and allow to cool slightly.
  4. Halve the orange, then push it through a sieve, collecting the juice and pulp in a bowl. Gradually stir this juice into the stew to taste, then season. If the stew is a little thick, thin it down with extra stock or water. Serve with red cabbage, celeriac mash and a bowl of redcurrant jelly.

Cook's tips

To freeze:
Make the whole stew. Freeze and reheat as for the beef casserole, left.

Comments and images

Average user rating 4 stars out of 5

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Francita

Francita 15 February 2009 19:57

Fantastic winter recipe - simple but impressive! I substituted some local pheasant breasts for the game pack and it was equally tasty. went down a storm at informal dinner with friends. Served it with wilted greens and peppery mashed butternut squash. 10/10

MrB

MrB 30 November 2008 10:48

Easy to cook, great to eat. I would give the 10/10

Dorothy Boyle

Dorothy Boyle 21 November 2007 20:37

Easy and really works. A great dish to make in advance. Preferred to serve with celeriac and potato mash, and white cabbage with juniper berries.

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4 stars out of 5

Average user rating Based on 111 ratings

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Nutritional Info

Typical values per serving:
Energy 785.0kcal
Fat 36.4g
Saturated Fat 15.4g
Salt 2.5g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in January 2005