This recipe will wow at dinner parties, and is also great to take to work for a packed lunch, as I’m sure my wife will confirm.
She has a proper job, and needs feeding for her lunch break (it was in the marriage contract).
Ingredients (serves two):
6 chestnut mushrooms
1lb mixed game meat
Fresh herbs (I like thyme and rosemary)
1 large glass of red wine
Finely chop your onions, and thinly slice the mushrooms and carrots. Place these in a hot frying pan with a little rape-seed oil. Once these have browned off (it should take a few minutes), throw in your diced mixed game and your chopped herbs. I try to have a mix of red and white meat, so some pheasant leg meat, rabbit loin, and muntjac is what went into my pan.
Continue to fry until the meat begins to caramelise. At this point, add one chicken OXO cube and a large glass of red wine. Allow to bubble away for a minute or so, then pour the contents into two small casserole dishes. Place the lids on, and pop into the oven (140c, 284F or the bottom of the top aga oven ) and leave for about 1 hour. After that time, check them. Top up any lost juice with more wine and cook for another 30 minutes. Serve with sticks of hot buttered bread and a dollop of buttery mashed or sauted potatoes.
If you liked this recipe, please vote for me in the UK blog awards here.