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
Ingredients
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1 kilo diced game
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1 cooking onion
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3 gloves garlic
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1 tin plum tomatoes
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1 tbsp tomato puree
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2 tsp cumin
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1 tsp tumeric
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2 tsp garam masala
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1/4 tsp chilli powder
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1 litre chicken stock or game stock
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1 tsp coriander fresh
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80 grams sultanas
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100 grams dried apricots
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Olive oil
Method
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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.
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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.
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Turn down the heat and add the spices and warm spices until the flavour is released
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Add the meat back into the pan. Add the tomato puree and cook for 5 minutes on a low heat
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Add the tin tomatoes and stock, bring to the boil. Turn down and cook for an hour or until meat is tender.
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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: Taste of Game.