Game casserole and herb dumplings


Serves: 2
  • 500g mixed game (pheasant, hare, pigeon, partridge), diced
  • 200ml red wine
  • 25ml port
  • 200g seasoned flour
  • 2 carrots, 2cm diced
  • 3 potatoes, 2cm diced
  • 2 sticks celery, 2cm diced
  • 1 leek, 2cm diced
  • 2 cloves garlic, crushed
  • 28 ml beef stock
  • 1 tbsp red currant jelly
  • 200g diced black pudding
  • salt and black pepper
  • sprig of thyme
  • For the suet dumpling
  • 300g self-raising flour
  • 50g beef/vegetable suet
  • milk, to bind
  • 10g thyme
  • 10g rosemary
  • 10g chives/parsley
  1. Marinate the game overnight in the wine and port. Strain the liquor and set aside.
  2. Preheat oven to 180C/Gas 4.
  3. Lightly flour the meat and colour in a hot pan in batches.
  4. Place in a deep casserole dish.
  5. In the same pan, fry the carrots, potatoes, celery, leek and garlic until dark golden.
  6. Add to the casserole dish and stir.
  7. Deglaze the pan with the red wine liquor.
  8. Reduce the liquor by half then add the beef stock.
  9. Reduce by half.
  10. Add the redcurrant jelly and black pudding, stir then add to casserole dish.
  11. Season and stir well.
  12. Cover dish and cook for 1½ hours.
  13. For the dumplings, combine flour, suet and herbs, adding milk as needed to create a firm dough.
  14. Remove dish from oven, place your dumpling on top of the casserole and cook uncovered for a further 20 mins until golden brown.
  15. Sprinkle with chopped parsley. Serve with chive mash, roasted carrot and roasted parsnips.


Damson Jam
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