Game stew

ServeS 8

Ingredients:

3lb (1.35kg) (boned weight) mixed game, such as pheasant, venison, and duck, cut into bite-sized pieces

all-purpose flour, to dust

sea salt and freshly ground black pepper

2 tbsp olive oil

2 tbsp brandy

2 onions, finely chopped

4 garlic cloves, finely chopped

4 celery ribs, finely diced

4 carrots, finely diced

1 bouquet garni

1 1⁄4lb (550g) cremini mushrooms, quartered

1½ cups dry white wine

1 tbsp red currant jelly

5 cups hot chicken stock

Method:

1 Preheat the oven to 350°F (180°C). Dust the meat lightly with flour, then season. Heat half the oil in a large cast-iron pot, add the meat, and cook over medium heat, stirring, for 6–8 minutes, or until browned on all sides. Remove with a slotted spoon and set aside.

2 Add the brandy to the pot and stir to deglaze, add the rest of the oil and onions and cook over low heat for 6 minutes, or until soft. Stir in the garlic, celery, carrots, and bouquet garni, and cook over low heat, stirring often, for 8 minutes, or until tender.

3 Stir in the mushrooms, raise the heat, add the wine, and allow to bubble for 2 minutes while the alcohol evaporates. Stir in the red currant jelly, then pour in the stock. Cover with a lid and put in the oven for 1 hour, or until the meat is tender. Let cool completely, then transfer to a freezer-proof container, making sure

the meat is submerged in the stock. Seal and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a large saucepan and heat gently for 15–20 minutes, or until piping hot. Serve with creamy mashed potatoes.

Game stew