A Rich Mixed Game Casserole

• A large ovenproof casserole with a lid

• Tongs or a slotted spoon

• A wooden spoon

• A sharp knife and chopping board

• A measuring jug

• Kitchen paper

• A clean food thermometer

Safety tip: The casserole and its handles will become extremely hot in the oven. Always use dry oven gloves when handling it.

Mixed game rewards patient cooking. Give it time, keep the heat controlled and you get tender meat in a deep, savoury gravy that tastes as though it has been cooking all day.

This mixed game casserole combines Browns Game Mix with smoked bacon, red wine, beef stock and vegetables. A teaspoon of harissa adds warmth without overpowering the game, while redcurrant jelly or your choice of smooth fruit jam rounds out the sauce.

Serve it with seasonal vegetables and thick slices of sourdough bread. It is proper, generous food, built around good ingredients and straightforward cooking.

Serves: 6

Preparation time: Approximately 25 minutes

Cooking time: Approximately 2 hours 30 minutes, with additional time if the meat needs.

Introduction

What You Will Need

Preparation

Method

Ingredients

• 1 kg Browns Game Mix, or any combination of game you prefer

• 100 g smoked bacon lardons

• 2 tablespoons olive oil

• Salt and pepper

• 2 tablespoons plain flour

• 8 shallots, finely chopped

• 2 carrots, diced

• 2 celery sticks, diced

• 2 garlic cloves, finely chopped

• 1 teaspoon harissa paste

• 1 tablespoon tomato purée

• 250 ml medium bodied red wine

• 500 ml hot reduced salt beef stock

• 1 tablespoon Worcestershire sauce

• 2 to 3 bay leaves

• 2 sprigs fresh thyme

• 150 g chestnut mushrooms, quartered

• 1 to 2 tablespoons redcurrant jelly or a smooth fruit jam of your choice

• Up to 1 teaspoon red wine vinegar, only if needed

Serve the casserole in warm bowls with seasonal vegetables. Roasted carrots, parsnips and other root vegetables work particularly well, while buttered greens or cabbage add freshness against the rich sauce.

Add thick slices of sourdough bread for the table. Warm the bread in the oven while the casserole rests, then use it to soak up every bit of the gravy.

Heat the oven to 150°C, 130°C fan or gas 2.

Pat the game completely dry with kitchen paper. Moist meat steams instead of browning, so take the time to do this properly.

Prepare all the vegetables and measure the remaining ingredients before you start cooking. Keep approximately 100 ml of the beef stock to one side. You may need it later if the casserole becomes too thick.

Season the game lightly with salt and pepper immediately before it goes into the pan. The bacon, stock and Worcestershire sauce will all add seasoning, so more salt can wait until the end.

Food safety note: Game birds and duck must be cooked completely through.

What to Serve With Mixed Game Casserole

1. Place the casserole over a medium heat. Add the bacon lardons and cook for 3 to 4 minutes, stirring regularly, until some of the fat has rendered and the bacon is lightly golden. Lift the bacon out and set it aside.

2. Increase the heat to medium high. Add a little olive oil if the pan looks dry. Put the seasoned game into the pan in small batches, leaving enough room between the pieces for the pan to keep sizzling.

3. Brown the game properly on every side. You are looking for a deep golden colour, not black edges. That colour builds the flavour of the finished sauce. Lift each batch out as soon as it is browned. The meat does not need to cook through at this stage.

4. Check the base of the casserole. Keep the rich brown cooking residue, but wipe away anything black or burnt because it will make the sauce bitter.

5. Reduce the heat to medium low. Add the remaining olive oil, followed by the shallots, carrots and celery. Cook gently for 8 to 10 minutes, stirring regularly, until softened. If the vegetables begin to catch, add a small splash of the reserved stock and lower the heat.

6. Add the garlic and cook for 30 seconds. Stir in the tomato purée and harissa paste, then cook for another 30 seconds. Sprinkle over the flour and stir continuously for 1 minute.

7. Pour in the red wine gradually, stirring as you go. Scrape the brown cooking residue from the bottom of the casserole. Let the wine bubble for 3 to 5 minutes, until it has reduced by roughly one third and the sharp smell of alcohol has softened.

8. Return the browned game and bacon to the casserole. Add the Worcestershire sauce, bay leaves, thyme and approximately 400 ml of the hot beef stock. Stir well and bring everything to a gentle simmer.

9. Put the lid on the casserole and transfer it to the oven. Cook for 1 hour.

10. Remove the casserole carefully and stir. Check the sauce around the edges and underneath the meat. If it looks too thick or appears to be catching, add a little of the reserved stock.

11. Replace the lid and return the casserole to the oven for another 30 minutes.

12. Stir in the mushrooms. Cover again and cook for a further 30 minutes.

13. Check the largest pieces of meat. They should be tender when pressed with a fork. Use a clean food thermometer to check that the centre has reached 70°C and remained at or above that temperature for 2 minutes.

14. If the meat is safely cooked but still firm, add a splash of stock, replace the lid and continue cooking. Check it every 15 minutes until tender. Different combinations and sizes of game may need slightly different cooking times.

15. Remove the bay leaves and thyme. Stir in 1 tablespoon of redcurrant jelly or smooth fruit jam, then taste the sauce. Add the second tablespoon only if the sauce still needs sweetness.

16. If the sauce tastes too sweet, add red wine vinegar a little at a time. If it is too thick, add some reserved stock. If it is too thin, simmer it gently without the lid for 5 to 10 minutes, stirring regularly.

17. Taste once more, then season with salt and pepper as needed. Make this the final adjustment. It is easy to add more seasoning, but impossible to take it out.

18. Take the casserole off the heat and leave it to stand for 10 minutes before serving. This gives the sauce time to settle and the flavours time to come together.

The Three Rules That Matter

1. Give the meat room when browning. A crowded pan loses heat and produces grey, steamed meat instead of proper colour.

2. Keep the heat controlled. Brown residue brings flavour. Black residue brings bitterness.

3. Season in stages. Start lightly, then make the final adjustment once the bacon, stock, Worcestershire sauce, harissa and fruit have all done their work.

Final Thoughts

A great game casserole is all about control. Brown the meat properly, soften the vegetables without burning them, cook the harissa briefly and let the oven do the slow work.

Balance the sauce at the end, once every ingredient has had time to develop. The finished casserole should be deeply savoury, gently warming and slightly fruity, without becoming too salty, spicy, sweet or bitter.

Serve it with good vegetables, warm sourdough and nothing wasted.

Shop the Recipe

Start with Browns Artisan & Game, where you can explore the current seasonal selection and choose the game for your casserole.

Complete the meal with produce from the Browns Fruit & Vegetables range.

Finish the table with something from the Browns Bread & Buns range. A good sourdough is exactly what this gravy needs.

Game availability changes through the season. Order online to see what is currently available, or visit our Harborne shop and ask the team to help you choose the right combination and quantity.

This recipe is for general information only. Browns of Harborne Limited accepts no liability for any outcomes, including injury or food safety issues. See our Terms & Conditions for full details.

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