← Back to Search Results
stewing American, English
Autumn Game Casserole Recipe-784

Photo by:
Comments: 0


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
Prep time: 20 Mins
Cooking time: 1 Hr 30 Mins


  • 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


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.


Prepare ahead: The casserole can be cooked, cooled, and refrigerated for up to 2 days, and will improve in flavor during that time.

Freezing Information: Freeze for up to 3 months.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

340kcal (17%)
86mg (9%)
18mg (30%)
132mcg RAE (4%)
24mg (8%)
429mg (18%)
2g (10%)
11g (17%)
5mg (28%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
a-new-way-to-cook A New Way to Cook
by Sally Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
raos-cookbook Rao's Cookbook
by Frank Pellegrino
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
mexican-everyday Mexican Everyday
by Rick Bayless
nigella-express Nigella Express
by Nigella Lawson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?