Go Back

Game Casserole with Caramelised Apples

During the Game shooting season (mid-August to February in the UK for various bird breeds)  you can buy mixed game pieces quite cheaply at most butchers and supermarkets - these are really nice in stews and casseroles. This game Casserole with Caramelised Apples, baked in cider is a good example how you can create an easy, tasty, comforting meal for friends and family! Serve it with a mash or just crusty bread!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g butter
  • 2 sticks of celery
  • 15 shallots
  • 700 g Mixed Game such as pheasant, partridge, hare, duck, diced
  • 250 ml Cider
  • 3 sprigs fresh thyme
  • 2 green apples
  • 100 g crème fraîche optional

Method
 

  1. Preheat the oven to 180°C.
  2. Finely slice the celery and peel the shallots.
  3. In a heavy-based casserole dish, half of the butter and gently sauté the celery an shallots for a couple of minutes, then transfer to a plate.
  4. Add half of the remaining butter to the pan and fry the game bits for about 2-3 minutes until lightly browned. Return the celery and shallots to the pan and stir for a few seconds.
  5. Add the cider and let it bubble for 1 minute. Add 2 of the thyme sprigs and season to taste. Put the lid on and cook in the oven for 40 minutes or until the game is tender.
  6. Core and cut the apples into wedges.
  7. Heat a frying pan, add the remaining butter and fry the apple for 2-3 minutes until golden and starts to caramelise. Remove from the pan and keep warm.
  8. Add the crème fraîche to the casserole, stir to combine (if used).
  9. Serve with the caramelised apple and some thyme leaves scattered on top.