Game Stew With Cider and Apples

Game Stew With Cider And Apples Recipe

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Marion Wilting


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.


★★★★★ 1 vote

30 Min
2 Hr
Convection Oven


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  • 2 lb
  • 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
  • ·
  • ·
    salt, to taste
  • ·
    pepper, to taste

How to Make Game Stew With Cider and Apples


  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.

Printable Recipe Card

About Game Stew With Cider and Apples

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

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