| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Waitrose1 |
4 |
servings |
INGREDIENTS
| 1 |
|
450 g pack Game Casserole |
|
|
Salt and freshly ground black pepper |
| 450 |
ml |
Rioja wine; (16fl oz) |
| 1 |
|
Clove garlic; crushed |
| 15 |
ml |
Lemon juice; (1tbsp) |
| 60 |
ml |
Olive oil; (4tbsp) |
| 1 |
lg |
Onion; finely sliced |
| 125 |
g |
Streaky bacon; roughly chopped |
|
|
; (41/2oz) |
| 100 |
g |
Button mushrooms; (31/2oz) |
| 30 |
ml |
Plain flour; (2tbsp) |
| 150 |
ml |
Beef stock; (1/4 pint) |
| 60 |
ml |
Waitrose Redcurrant & Port Jelly; (4tbsp) |
INSTRUCTIONS
Place the game in a bowl, season and pour over the wine. Add the garlic,
lemon juice and 15ml (1tbsp) olive oil, cover and leave to marinate in the
refrigerator overnight.
Remove the game from the marinade with a slotted spoon and dry on kitchen
paper, reserving the marinade.
Heat 15ml (1tbsp) olive oil in an ovenproof casserole and fry the game
until browned. Remove from the pan and drain on kitchen paper. Add any
juices from the pan to the marinade.
Heat the remaining oil in the casserole and fry the onion and bacon until
the onion is starting to soften. Add the mushrooms and cook for 2-3
minutes.
Add the flour and cook for 1 minute stirring continuously. Gradually add
the stock and the remaining marinade and bring to the boil, stirring until
thickened.
Return the game to the sauce, stir well, cover and transfer to a preheated
oven 200°C, 400°F, gas mark 6,for 50 minutes.
Remove from the oven, stir in the redcurrant jelly, and cook for a further
10 minutes. Check seasoning before serving.
Converted by MC_Buster.
NOTES : Serve this warming game casserole in its rich wine gravy with
plenty of creamy mashed potato and green vegetables. If you have any fresh
redcurrants in your freezer these may be added to the casserole with the
redcurrant jelly.
Converted by MM_Buster v2.0l.
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