zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Autumn Game Stew with Juniper Cabbage

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Audio recipe
      Close

      Audio recipe

      Autumn Game Stew with Juniper Cabbage

      Download the audio file.

    Autumn Game Stew with Juniper Cabbage

    Gutsy game casserole and fragrant, buttery juniper cabbage make the most of seasonal ingredients.

    • Preparation time: 15 minutes
    • Cooking time: 80 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 4

    Ingredients

    • 3 carrots, peeled and cut into chunks
    • 250g Crimini mushrooms
    • 250g shallots, peeled
    • 2 x 340g packs Waitrose Mixed Game Casserole
    • 2 tbsp plain flour
    • 3 tbsp olive oil
    • 1 onion, sliced
    • 2 garlic cloves, crushed
    • 600ml red wine
    • 1 bay leaf
    • For the juniper cabbage
    • 1 large Savoy cabbage, shredded
    • 2 tbsp butter
    • 12 juniper berries, crushed

    Method

    1. Preheat the oven to 180°C, gas mark 4. Mix the game with the flour and a little seasoning until evenly coated. Heat 2 tablespoons of the oil in a flameproof casserole dish and fry the onion and garlic for 2-3 minutes over a low heat, until softened. Add the game and fry for 3-4 minutes, until starting to turn golden, stirring constantly to prevent the meat sticking.
    2. Pour in the wine and add the bay leaf, carrots and mushrooms. Cover, transfer to the oven and cook for 45-50 minutes.
    3. Towards the end of the cooking time, heat the remaining oil in a frying pan and add the whole, peeled shallots. Fry for 3-4 minutes, until golden. Remove the stew from the oven and add the shallots. Return to the oven and cook for a further 25-30 minutes, until the meat is tender and the vegetables are cooked.
    4. Place the cabbage in a steamer and cook for 4-5 minutes, until softened but still retaining a little bite. Place in a serving dish. Melt the butter and crushed juniper berries together in a small saucepan over a low heat. Drizzle the butter over the cabbage, season and serve with the game stew and a pile of creamy mash.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Don’t overcrowd the pan when frying the game, as the meat will steam rather than brown. Cook in batches if necessary.

    Drinks recommendation

    Wine
    Savigny-lès-Beaune Bouchard Père et Fils, a full-bodied Pinot Noir from Burgundy, will complement the gutsy flavour of the game.

    Comments

    Average user rating

    5 stars

    Glossary