Recipes that Nurture: Slow-cooked Wild Game Casserole
By Katie Jenson-Hull / The Radiant Nutritionist
This wholesome and hearty slow-cooked wild game casserole is packed with rich, delicious flavours. It creates a wonderful cosy weekend dinner perfect for this time of the year..
Game meat is nutrient-dense and tends to have a higher ratio of anti-inflammatory omega-3 fatty acids compared to conventionally raised meat. This casserole uses a mix of pheasant, partridge, and venison. Game meat is also hormone-free and chemical free as opposed to many conventional raised meat. It is a great source of protein as well as B vitamins and minerals such as iron. The combination of the port and orange, as well as the fluffy herbie dumplings, is divine. Happy cooking and happy eating.
INGREDIENTS
Serves 4
Dumplings
500g unsalted butter softened
140g spelt flour
1 tsp baking powder
1 tbsp fresh thyme leaves
Casserole
500g mixed game meat (for example, Pheasant breast, Partridge breast, venison)
1 red onion diced
500ml beef bone broth (extra if needed)
180ml port
3 thyme springs
2 bay leaves
1 unwaxed orange - juice and zest
2 carrots, diced
1 medium swede, diced
100g pearl barley
METHOD
1. Preheat the oven to 160c
2. Heat a little oil in an oven-proof casserole dish with a lid. To the dish add the onion and cook while stirring for 5 minutes or until softened. Add the swede and carrot. Allow to soften for a few minutes. Follow with the garlic and the game meat. Cook while continuously stirring for a couple of minutes gently browning the meat.
3. Add the beef stock, bay leaves, thyme, orange juice, and zest and port. Allow to simmer, stirring occasionally, on low heat for 1.5 hours. Halfway through add the barley. Checking continuously and adding more water or additional broth as needed.
4. To make the dumplings, rub the butter flour and baking powder together. Mix in the thyme leaves. Add enough water to bring the mixture to form a dough (start small and increase the amount if needed). Divide into 5-6 small dumplings. Place on top of the casserole.
5. Once the meat has cooked for a while on the hob, around 1.5 hours, place the lid on the casserole pot and transfer it to the oven for a further 30 minutes. Ensure the meat is tender, and the the dumplings are fully cooked through before serving.
Enjoy!
Katie x
