Peppered Country Casserole

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

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

Ingredients

Stew
Gluten-free

Ingredients

Method