Recipes
West Country Game Stew with Cider and Apples
Ingredients
- 1Kg mixed game, diced (to include venison, rabbit, hare, partridge and pheasant)
- 30ml sunflower oil
- 2 onions, diced
- 1 parsnip, peeled and diced
- 2 carrots, peeled and diced
- 500ml cider, scrumpy if posible
- stock (or water)
- 1tsp mixed herbs
- 2 bay leaves
- sprig of thyme
- ground allspice
- 3 eating apples, cored and sliced
- cornflour
- salt and pepper
Equipment
- casserole dish
Turn your oven on and set it to 180?C (GM4). Heat the sunflower oil in the casserole dish. Add the game in small batches and brown the meat. Set aside.
Using some more oil, if required, add the onions, parsnip and carrots and gently fry for 5-10 minutes. Add the cider, herbs and spices followed by the game. Top up the stew with enough stock/water so that it is just covered. Bring the stew to the boil. Cover with the lid and cook in the oven for 1-1.5 hours or until the meat is cooked and tender. The meat may require cooking for longer depending on the game used and its toughness.
Check the sauce consistency. If it is too thin add a couple of teaspoons of cornflour (mix the conflour with a tablespoon of water first before adding to the stew). Finally add the apples and cook for a further 15-20 minutes. We would look to serve this with some creamy mashed potato and some buttered savoy cabbage. A lovely winter warmer….