Mixed game casserole recipe

This casserole recipe works well with any game meat, but I have used it for a mixed selection of game meats, namely venison, pigeon and rabbit.

300g of mixed game meat

1 tbsp of plain flour

1 tsp of cracked black pepper

salt to taste

one onion

4 garlic cloves

2 leeks

2 sticks of celery

2 carrots

2 tomatoes

1 large glass of red wine

500ml beef stock

1 tsp of celery seeds

fresh basil

splash of worcester sauce

Method:

In a little vegetable oil fry the chopped onion and garlic and simmer for 5 minutes until soft. Then place in a casserole dish.

Mix the chopped game meat with plain flour, salt (to taste) and cracked pepper.

Add a slash more oil to the same pan and then add the meat and frequently turn until the edges are browned. Then add to the casserole dish.

While the pan is still hot, deglaze with the red wine and add to the mixture.

Place the rest of the ingredients in and mix together. You may wish to add extra pepper and salt at this stage.

Place the dish in a preheated oven at 180 degrees for at least an hour and a half. Half way through give the casserole a stir.

Serve with yorkshire puddings, or mash potato and freshly boiled peas.