Game Casserole with Rioja
Serves 4 people
454g game – pheasant, partridge etc according to your preference
Salt and pepper
450ml red Rioja wine
1 clove of garlic, crushed
1 tablespoon lemon juice
4 tablespoons olive oil
1 large onion, thinly sliced
125g streaky bacon, roughly chopped
100g button mushrooms
30ml plain flour
150ml beef stock
60ml redcurrant and port jelly
Place the game in a casserole, season and pour over the wine. Add the garlic, lemon juice and 15ml olive oil. Cover and leave overnight to marinate in the fridge.
Remove the game from the marinade and dry on kitchen paper. Reserve the marinade.
Heat 15ml olive oil in an ovenproof casserole and brown the meat. Remove from the casserole and drain on kitchen paper. Add any juices to the marinade.
Heat the remaining oil in the casserole and fry the onion and bacon until the onion begins to soften. Add the mushrooms and cook for 2-3 minutes.
Add the flour and cook for 1 minute stirring continuously, gradually adding the stock and the remaining marinade. Bring to the boil, stirring until thickened.
Return the game to the sauce, stir well and cover. Transfer to a preheated oven 200C/400F/gas Mark 6 for 50 minutes.
Remove from the oven and add the redcurrant jelly. Cook for 10 minutes, check the seasoning and serve with creamy mashed potatoes and green vegetables. For something a little different, try adding crushed garlic and olive oil to the mashed potatoes.
454g game – pheasant, partridge etc according to your preference
Salt and pepper
450ml red Rioja wine
1 clove of garlic, crushed
1 tablespoon lemon juice
4 tablespoons olive oil
1 large onion, thinly sliced
125g streaky bacon, roughly chopped
100g button mushrooms
30ml plain flour
150ml beef stock
60ml redcurrant and port jelly
Place the game in a casserole, season and pour over the wine. Add the garlic, lemon juice and 15ml olive oil. Cover and leave overnight to marinate in the fridge.
Remove the game from the marinade and dry on kitchen paper. Reserve the marinade.
Heat 15ml olive oil in an ovenproof casserole and brown the meat. Remove from the casserole and drain on kitchen paper. Add any juices to the marinade.
Heat the remaining oil in the casserole and fry the onion and bacon until the onion begins to soften. Add the mushrooms and cook for 2-3 minutes.
Add the flour and cook for 1 minute stirring continuously, gradually adding the stock and the remaining marinade. Bring to the boil, stirring until thickened.
Return the game to the sauce, stir well and cover. Transfer to a preheated oven 200C/400F/gas Mark 6 for 50 minutes.
Remove from the oven and add the redcurrant jelly. Cook for 10 minutes, check the seasoning and serve with creamy mashed potatoes and green vegetables. For something a little different, try adding crushed garlic and olive oil to the mashed potatoes.