Game Casserole with Caramelised Apples and Cider
Serves: 4
Preparation time: 10 minutes
Cooking time: 50 minutes
This rich, fruity casserole comes courtesy of Waitrose will warm you up on chilly autumn evenings.
Serve with bread or creamy mashed potatoes for a hearty midweek meal.
Ingredients 100g butter
5 sticks celery, finely sliced
16 shallots, peeled (see cook's tips)
2 x 340g packs Mixed Game Casserole (duck, pigeon, pheasant and partridge) (Venison, Pheasant & Partridge) or you could just use Venison if you prefer
500ml bottle Waitrose Organic Vintage Cider
4 sprigs fresh thyme or heaped teaspoon of dried Thyme
4 small English eating apples, such as Cox's, cut into wedges and cored
100g crème fraîche
AND THIS IS WHAT YOU DO......
- Preheat the oven to 180°C, gas mark 4. In an ovenproof casserole dish, melt a large knob of the butter and fry the celery for 1-2 minutes until starting to soften. Using a slotted spoon, transfer the celery to a plate.
- When preparing the shallots, a sharp knife will help to loosen the skins and I found the process took me about fifteen minutes! I topped and tailed them and then soaked them for about 10-15 mins in boiling water - the skins then peel off easily.
- Add the shallots to the pan and cook for 1-2 minutes until starting to brown. Remove and add to the celery.
- Add more butter to the hot pan and fry half the game for about 2 minutes until lightly browned. Repeat with the remaining game.
- Return the celery, shallots and game to the pan and stir to combine.
- Add the cider and allow to bubble for 1 minute.
- Add 2 of the thyme sprigs, or teaspoon of dried Thyme, and season to taste.
- Put the lid on the casserole dish and cook in the oven for 30-40 minutes or until the game is tender. Do check as you do not want the shallots to disintegrate.
- Add 2-3 tablespoons of thickening granules directly to casserole, or dissolve some plain flour in water, stir to smooth consistency and add to casserole.
- Heat a frying pan, add the remaining butter and fry the apple for 2-3 minutes until it starts to caramelise and turn golden brown. Remove from the pan and keep warm on a plate covered with foil.
- Stir the crème fraîche into the casserole and serve immediately, scattered with the apple and remaining thyme leaves.
- Serve with chunks of seeded wholemeal bread or mashed potato, or with new potatoes and greens of your choice.
Cook's tipsTo remove the shallot skins, bring a large pan of water to the boil and add the shallots. Cook for 2 minutes then drain and, when cool enough to handle, slip off the skins. The game can be substituted for 3 x 160g packs of pheasant breasts, each sliced into 4 (reduce cooking time to 30 minutes in the oven).