British Mixed Game Stew
Serves: 6–8 people
Prep Time: 25 minutes
Cook Time: 3 hours (slow and gentle for tender game)
Ingredients
Mixed Game Meat - Diced (340g)
1kg
£13.10
From Our Farm Beef Dripping 285g
3 tbsp
£5.70
Onion Each
3 onions, sliced
£1.00
Carrots 500g
4 carrots, chopped
£1.40
Celery (per pack)
3 sticks, chopped
£1.80
Beef Stock In a Can - 500ml
1.2 litres
£4.10
Garlic - Each
4 gloves, crushed
£0.90
Additional Ingredients
- Red Wine - 450ml
- Bay Leaves - 3 leaves
- Juniper berries - 1½ tbsp, lightly crushed
- Fresh Thyme - 3 sprigs
- Tomato Pureé - 3 tbsp
- Plain Flour - 4 tbsp
- Sea Salt & Cracked Black Pepper
Method
Step 1
Brown the meat
Toss the game in seasoned flour. Heat the oil in a large casserole and brown the meat in batches until well coloured. Remove and set aside.
Step 2
Build the base
In the same pot, soften the onions, carrots and celery until golden. Add the garlic and tomato purée and cook for a minute.
Step 3
Deglaze and deepen
Pour in the red wine, scrape up the flavour from the base of the pot and reduce slightly.
Step 4
Slow cook
Return the meat to the pot with the stock, herbs and juniper. Season well, bring to a gentle simmer, cover and cook in the oven at 160°C (fan 140°C) for around 3 hours.
Step 5
Finish and serve
Taste, adjust seasoning and rest briefly before serving.
Serving suggestion
Mash, dumplings or crusty bread. That sauce deserves respect.
If you want it even tighter for web, adapted for slow cooker, or given a subtle Black Farmer Caribbean edge, say the word.
Frequently Asked Questions
-
Yes. Game meat is ideal for stews and casseroles, as slow cooking allows the meat to become tender while developing deep, rich flavour.
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Absolutely. This recipe is designed for traditional casserole dishes and stew pots, where gentle heat brings out the best in the meat.
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Game meat delivers a fuller, more robust flavour than standard stewing meats, making this dish richer and more distinctive.