Mixed game meat and tomato stew

Following interest in a previous game meat recipe, I decided to attempt a new creation. While the first was a casserole this one can be a classed a stew. What is the difference between a casserole and a stew? Follow the link to find out. This recipe focuses on the flavour of the game meat, a rich tomato sauce, a strong taste of thyme with celeriac providing the substance.

This has only been tested the once, but it was an overwhelming success, so I am confident in recommending it.  Don't worry if you have alternative game meat for this dish as it will work with venison and others just as well.

Serves: 4 as a main meal

Ingredients
350g mixed game meat - pigeon, partridge, pheasant and mallard.
400ml tin of chopped tomatoes
600ml of beef stock
Half a medium celeriac - cubed (pictured below)
1 medium onion
2 cloves of garlic
2 medium carrots
2 fresh tomatoes
1 tbsp tomato puree
3 sprigs of thyme
2 tsp of dried thyme
2 tsp of salt
1 tbsp of coriander powder


Method

1. In a little olive oil in a large saucepan heat the chopped onion and garlic until soft.
   
2. While that is cooking, mix half the salt, coriander powder and dried thyme with the chopped game meat in a bowl.
   
3. Add the meat to the onion and stir continuously or the meat will stick to the pan.
   
4. After 5 minutes add the tomato puree and tomatoes roughly chopped (not the tin), mix and reduce the heat.
   
5. Now add the beef stock, tin of chopped tomatoes, cubed celeriac and sliced carrot. Using scissors cut the sprigs of thyme and add to the saucepan.
   
6. Add the remainder of the salt, stir and place the lid on the pan.
   
7. Now leave to simmer of an hour, stirring occasionally.
   

Serve with steamed green vegetables and jacket potatoes.

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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.

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