Slow cooker chef: warming winter mixed game casserole recipePosted by Fiona Nevile in Pheasant and Game | 7 comments
Unless you have a shotgun and access to rough shooting, game can be a very expensive treat in the UK. A small pack of mixed game from Waitrose will set you back around a fiver. So when Danny spotted two bags of mixed game marked down to £1.25 each he grabbed them with a chortle.
“Oh dear,” I secretly thought, “This meat needs to be cooked immediately and I haven’t got the right vegetables for a game casserole.” But of course I had dehydrated ones – it’s difficult to switch on to this new source of bounty having just cooked with fresh veg for so many years.
The great benefit of dehydrated vegetables is that the preparation has been done at the dehydrating stage. So if we discover meat that needs to be cooked at once it is not a palaver at all. Feeling like the lady from Dehydrate2Store I rolled the meat in seasoned flour, made up some hot stock, weighed out my dehydrated vegetables and tossed everything in the slow cooker. This took ten minutes. Four hours later the casserole was cooked. As with most stews and casseroles the flavour improves if you let the dish chill overnight and eat the next day.
Dehydrated vegetables weigh roughly 10% of their fresh weight. So I’ve given the weights for both dehydrated and fresh vegetables.
Slow cooker chef: warming winter mixed game casserole
680g of boned, chopped mixed game
2-3 tbsp of seasoned plain flour
10g of dehydrated onions/100g of fresh chopped onions
20g of dehydrated carrots/200g of fresh chopped carrots
5g of dehydrated celery/50g of fresh celery sliced fine
5g of dehydrated tomatoes/50g of fresh tomatoes chopped
10g of dehydrated mushrooms/100g of fresh chopped mushrooms – if you are using fresh mushrooms add them for the last 30 minutes of cooking time.
Quarter tsp of garlic granules
Quarter tsp of ground mace
Half a tsp of mustard seed
2 allspice berries
5 juniper berries
Quarter tsp of dried savory
Half teaspoon of mixed dried herbs
1 tsp of balsamic vinegar
850 ml of hot stock – made with one chicken stock cube and two tsp of vegetable stock powder
4 tsp of port to be added at the end
Rinse the game and pat dry with a clean tea towel. This is a good time to check for any stray shot.
Roll the pieces of game in the seasoned flour and place in the slow cooker.
Add the rest of the ingredients apart from the port to the slow cooker.
Pour over the stock and stir well (if you are using fresh vegetables you will need less stock, the meat and vegetables need to be covered rather than swimming. The dehydrated vegetables need the stock to rehydrate. Put on the lid and set the knob to *auto.
After four hours check that the vegetable are cooked, add the port, adjust the seasoning if necessary and remove to a cold place to chill.
* The auto knob insures that the dish reaches the correct temperature before automatically switching to low.
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