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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350°F

2In 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.

3Add onions (and more oil if necessary), then parsnip and carrots and fry on medium heat for 5-10 minutes.

4Add cider, herbs and spices, bring to a boil, then add the browned game.

5Add just enough stock to cover the game and bring to a boil.

6Cover the casserole with the lid and cook in the oven for about 1-1 1/2 hours or until meat is tender.

7If 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.

8Simmer for another 15-20 minutes.

9Serve with white bread.

About this Recipe

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