Game Stew With Cider And Apples Recipe

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Game Stew With Cider and Apples

Marion Wilting

By
@MiaInGermany

I had this in a medieval knight's pub in Torquai ten years ago. The cider is not apple juice like it would be in the US but actually it's British alcoholic cider. Not Strongbow, though, but some sweeter cider with only 4 percent alcohol. For the game use any mix of rabbit, hare, partridge, pheasant and venison or if you don't have game use chicken, beef, rabbit.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

2 Hr

Method:

Convection Oven

Ingredients

2 lb
game
2 Tbsp
olive oil
2
onions, diced
1
parsnip, peeled and diced
2
carrots, diced
2 c
hard cider
chicken stock
1 tsp
herbes de provence
2
bay leaves
1
sprig thyme
1/4 tsp
allspice, ground
3
apples, peeled, cored, sliced
cornstarch
salt, to taste
pepper, to taste

Directions Step-By-Step

1
Preheat oven to 350°F
2
In an ovenproof cassrole dish large enough to hold the 2 pounds of game, heat the olive oil and brown the game in batches. Set aside.
3
Add onions (and more oil if necessary), then parsnip and carrots and fry on medium heat for 5-10 minutes.
4
Add cider, herbs and spices, bring to a boil, then add the browned game.
5
Add just enough stock to cover the game and bring to a boil.
6
Cover the casserole with the lid and cook in the oven for about 1-1 1/2 hours or until meat is tender.
7
If the liquid is too thin, mix one tablespoon cornstach with some cold water, stir into the stew, bring to another boil and add the sliced apples.
8
Simmer for another 15-20 minutes.
9
Serve with white bread.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Wild Game
Regional Style: English
Dietary Needs: Gluten-Free, Dairy Free