Author: Craig Harvey
Serves: 2
Ingredients
- 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
Method
- Marinate the game overnight in the wine and port. Strain the liquor and set aside.
- Preheat oven to 180C/Gas 4.
- Lightly flour the meat and colour in a hot pan in batches.
- Place in a deep casserole dish.
- In the same pan, fry the carrots, potatoes, celery, leek and garlic until dark golden.
- Add to the casserole dish and stir.
- Deglaze the pan with the red wine liquor.
- Reduce the liquor by half then add the beef stock.
- Reduce by half.
- Add the redcurrant jelly and black pudding, stir then add to casserole dish.
- Season and stir well.
- Cover dish and cook for 1½ hours.
- For the dumplings, combine flour, suet and herbs, adding milk as needed to create a firm dough.
- Remove dish from oven, place your dumpling on top of the casserole and cook uncovered for a further 20 mins until golden brown.
- Sprinkle with chopped parsley. Serve with chive mash, roasted carrot and roasted parsnips.