Name: Peppered Country Casserole
Yield: Serves 6, plus leftovers
Ingredients: 300 mls (½ pint) game or other meat stock; 2 onions, peeled and chopped or sliced; 2 tablespoons olive oil; 2 bay leaves; 1 pinch each of mace, cinnamon, ginger and cumin grating of nutmeg; level teaspoon freshly ground black pepper; 5 g (⅙ oz) square of bitter chocolate; sprig of thyme; watercress – for garnish; 600 mls (1 pint) good dry red wine; 1.5 kg (3 lbs) meat, off the bone, as described above, using 500 g each venison, rabbit and pigeon breasts

Preparation info

Serves
6
, plus leftovers

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

This last recipe is an immensely versatile dish, using a mixture of diced venison, rabbit and pigeon, although other combinations of meat and game can be used. I like to add plenty of spices and pepper to the casserole, but no single one dominates – they simply add to the layers of flavour.

Serve the casserole with jacket potatoes put in the oven at the same time, or dauphinois potatoes. Root vegetables or green vegetables will accompany it very well too.

The casserole can b