Autumn Game Casserole

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Splurge

Photo by:

Mixed game makes a wonderfully rich-flavored dish. Use chunks of boneless and skinless turkey or pork loin as a substitute.

Yield: Makes 4 servings

INGREDIENTS

2 tbsp olive oil
1 lb 2 oz (500g) mixed boneless and skinless game, such as pheasant, partridge, venison, rabbit, and pigeon, diced
1 onion, sliced
1 carrot, sliced
1 parsnip, sliced
1 fennel bulb, sliced, fronds reserved
2 tbsp all purpose flour
1 cup chicken stock
¾ cup hard apple cider or apple juice
9 oz (250g) cremini mushrooms, thickly sliced
½ tsp fennel seeds
Salt and freshly ground black pepper

Special equipment:

Flameproof casserole

Directions

1. Preheat the oven to 325°F (160°C). Heat 1 tbsp of the oil in the casserole over medium-high heat. Add the game and cook for 3-4 minutes, stirring occasionally, until lightly browned. Transfer to a plate.

2. Add the remaining oil to the pot and heat. Add the onion, carrot, parsnip, and fennel and cook for 4–5 minutes, stirring occasionally, until lightly colored. Sprinkle in the flour and stir. Gradually stir in the stock and cider. Add the mushrooms and fennel seeds, then return the meat to the pan.

3. Season with salt and pepper and bring to a boil. Cover and bake for about 1½ hours, or until the meat is tender.

4. Sprinkle the casserole with the reserved fennel fronds and serve hot.