Easy Game Casserole

Easty Game Casserole served on a dish on a grey tablecloth
  • 4 servings
  • 205 minutes to prepare
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  • 550g mixed game, diced
  • 100g streaky bacon, cut into lardons
  • 350ml full-bodied red wine
  • 300ml beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato puree
  • 2 garlic cloves
  • 2 carrots, peeled and roughly chopped
  • 1 large onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 6 juniper berries, crushed
  • 2 cloves
  • 3 bay leaves
  • 150g chestnut mushrooms, sliced
  • 2tbsp redcurrant jelly
  • 1 tbsp plain flour
  • 3 tbsp olive oil
  • To serve salt and miled pepper


Preheat the oven to 150ºc / gas 2.

1 Toss the game in the flour until completely coated.

2 Add 2 tbsp of the olive oil to the casserole dish and fry the game in batches until it begins to brown. Take the game out of the pan and transfer it to a plate.

3 Without washing the pan, add the last tablespoon of olive oil and fry the bacon until it starts to crisp, then add onion, carrot and celery.

4 Cook for 5 more minutes over a medium heat, until the vegetables begin to brown.

5 Add the juniper, cloves, garlic cloves, bay leaves, mushrooms and meat.

6 Give everything a good stir before pouring in the red wine, Worcestershire sauce, tomato puree and beef stock.

7 Season with a little salt and miled pepper.

8 Bring it to a simmer.

9 Put the lid on and cook in the oven for 2 1/2 – 3 hours, until the meat’s tender.

10 Season and stir in the redcurrant jelly before you serve.

Add a little more beef stock if the casserole looks too thick.

For an even richer sauce, try adding a chunk of dark chocolate to the casserole just before you serve.