As the temperature drops there’s comfort to be found in bringing out the cast iron casserole and filling it full of delights from the winter larder.


Ingredients

  • 2 tbsp olive oil
  • 500g (1lb 2oz) Cartmel Valley Game diced game packs
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 parsnip, sliced
  • 1 fennel bulb, sliced, leaves reserved
  • 2 tbsp Watermill plain flour
  • 200ml (7fl oz) Perry’s dry cider
  • 200ml (7fl oz) chicken stock
  • 250g (9 oz) chestnut mushrooms
  • ½ tsp fennel seeds
  • Salt and black pepper

Method

  1. Preheat the oven to 160c (325f/gas 3). Heat the oil in a flameproof casserole and fry the diced meats, stirring occasionally, for 3-4 minutes, or until lightly browned.
  2. Remove and keep hot.
  3. Add the onion, carrot, parsnip and sliced fennel to the casserole and fry, stirring occasionally, for 4-5 minutes, or until lightly coloured. Sprinkle in the flour and gradually stir in the cider and stock. Add the mushrooms and fennel seeds, then return the meat to the casserole.
  4. Season well and bring to the boil. Cover tightly with a lid and place in the oven for 1 hour 20 minutes, or until the meat and vegetables are tender.
  5. Sprinkle the casserole with the reserved fennel leaves and serve hot.

Recipe taken from ‘One-Pot’ simple recipes for hearty, slow-cooked meals available in the shippon for £5.99 

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