We are very grateful to Annette and Taste of Game for sharing this inspiring take on a traditional game casserole. A deliciously fragrant and spicy casserole, it is wonderful served with Coriander and a dollop of yoghurt or sour cream. Perfect for a sophisticated kitchen supper!
Made with a mixed of spices and dried fruit
1 kilo diced game
1 cooking onion
3 gloves garlic
1 tin plum tomatoes
1 tbsp tomato puree
2 tsp cumin
1 tsp tumeric
2 tsp garam masala
1/4 tsp chilli powder
1 litre chicken stock or game stock
1 tsp coriander fresh
80 grams sultanas
100 grams dried apricots
Heat the oil in a shallow pan. Once hot add half the diced meat and brown. Remove from the pan and do the same for the other half of the meat.
Finely chop the onion and garlic and add to the pan where the meat was browned. Add a bit more oil and sweat for 3 to 4 minutes without colouring.
Turn down the heat and add the spices and warm spices until the flavour is released
Add the meat back into the pan. Add the tomato puree and cook for 5 minutes on a low heat
Add the tin tomatoes and stock, bring to the boil. Turn down and cook for an hour or until meat is tender.
Using a slotted spoon remove the meat and keep warm. Liquidize the sauce and pass through a sieve. Then replace the meat and add the sultanas and apricots and warm through. Add the coriander and serve with couscous.
Find more inspiration in our recipes section.
Recipe courtesy of Taste of Game.