Info
- Course: Main Course
- Skill Level: Easy
- Cost: Splurge
- Favorited: 10 Times
Can be made ahead of time.
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Autumn Game Casserole
Cookbook
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
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.
Notes
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
Nutritional information is based on 1/8 teaspoon added salt per serving.
340 kcal
9 % daily value
30 % daily value
4 % daily value
899 mg
40 mg
32 g
11 g
6 g
30 g
24 mg
429 mg
2 g
11 g
28 % daily value
