| Prep |
Cooking |
Serves |
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| 0 mins |
0 mins |
0 Adults |
Ingredients
For the Casserole:
-
Fussels Extra Virgin Rapeseed Oil for frying off
- 1kg mixed chopped game
- 1 large onion
- 2 large carrots
- 2 sticks celery
- 100 gm diced pancetta or smoked bacon
- 125 gm shallots
- 2 bay leaves
- Sprig rosemary
- Large sprig thyme
- Tsp juniper berries
- 2 star anise
- 2 crushed cloves garlic
- 330ml red wine
- 600ml stock
- 2 tablespoons redcurrant jelly
- 100 ml port
For the Dumplings:
- 17gm self raising flour
- Chopped parsley
- I tablespoon horseradish
- 75gm shredded suet
- Salt and pepper
- Water for mixing
Method
Dumplings:
Add all ingredients into a bowl and form into small balls of dumpling. Set aside.
Casserole:
Toss the game on flour and fry in Fussels rapeseed oil until brown. Remove from heat.
Add Fussels Rapeseed Oil to a large frying pan and sate the pancetta for 4 mins, then add the onion, carrot, celery and cook for a further 5 mins.
Now add the port, wine, stock, and the game, plus all other ingredients and simmer until the game has become tender and the sauce has reduced.
The dumplings should be added 15 mins before the end of cooking.
