Anyone got a good classic recipe for game stew.....?

Question

It is for a boxing day shoot lunch... I have Vension, Pheasant, Pigeon, Duck and partridge to use in the stew... It needs to feed 25-30 people....any Ideas welcome.....

I have as many of each bird as needed....

Currently got about 150 pheasant , 35 duck 12 partridge , 1 widgeon, 15 woodcock and a goose. Available for cooking....

Answer 1

West Country Game Stew with Cider and Apples

Ingredients
2 1/4 lbs. mixed game, diced
1/4 cup sunflower oil
2 onions, diced
1 parsnip, peeled and diced
2 carrots, peeled and diced
2 1/3 cups apple cider
4 cups stock (or water)
1tsp mixed herbs
2 bay leaves
sprig of thyme
ground allspice
3 eating apples, cored and sliced
cornflour
salt and pepper

Turn your oven on and set it to 360F degrees. Heat the sunflower oil in a dutch oven or stove to oven stew pot on stove top. Add the game in small batches and brown the meat. Set aside.

Using some more oil, if required, add the onions, parsnip and carrots and gently fry for 5-10 minutes. Add the cider, herbs and spices followed by the game. Top up the stew with enough stock/water so that it is just covered. Bring the stew to the boil. Cover with the lid and cook in the oven for 1-1.5 hours or until the meat is cooked and tender. The meat may require cooking for longer depending on the game used and its toughness.

Check the sauce consistency. If it is too thin add a couple of teaspoons of cornflour (mix the conflour with a tablespoon of water first before adding to the stew). Finally add the apples and cook for a further 15-20 minutes.

This recipe serves 6 - 8 - just multiply for 25-30...

Answer 2

As all the game (birds) are of different sizes....I would suggest cutting them into pieces of similar size...remove legs and quarter or half the rest depending on size...toss the pieces in seasoned flour and saute them until browned in a large saute pan with a good splash of olive oil ..remove into a large oven tray...deep sided or big casserole dish. In the pan with the juices add a good splash of olive oil a couple of big onions diced but not too small. Mushrooms....saute ...when softened chuck in a whole bottle of red wine to deglace (remove all the nice flavours from the pan)...and a couple of pints of beef stock...if using cubes try maggi cubes. Chuck in some carrots in long chunks..parsnips...baby turnips....whole shallots...and a big handful of fresh thyme in the casserole with the birds. Then pour the sauce over that.
Oven at 180 (covered dish) for 1hr..test the seasoning after about 30 mins...
I suggest cooking the venison separately as the flavour may overtake the taste of the gamebirds...cook as a beef stew try adding some dried apricots and cashew nuts.
Serve both with garlic mash.
I used to cook for shoot lunches...sorry there are no precise measurements as we used to cook by just experience rather than by the book...By using the veg in the casserole it'll bulk out what you have...I'm not sure how many birds you have...the duck should feed 4...pigeon 2/3...pheasant the same...partridge 2/3

Answer 3

well you need a big pot for it for a start . cut the meat into chunks brown and season. put the left overs in a muslin bag and boil them to make a nice stock . boils some of the veg ingredients until done . strain them out then cook the meat in the stock that is left. put rest of veg in season to taste , bring to the boil when they are about half done put the cooked veg back in and simmer till meat is tender. if you like pearl barley put some in . leave over night in suitable place then heat it up ( brink to boil) then keep warm until you want to serve . do this about one hour before it is to be eaten

Answer 4

Get the game scrabble add a pinch of salt, place in boiling water for 10mins , simmer for 45mins then add potatoes and carrotts and a stock cube . cook for 1 hr then add onions. Then all tie Tarquin to a tree and laugh at yourselves for What a bunch of Jolly Japers u all are !!

Ha Ha ! Gafor Gafor !!

Answer 5

Since you have a variety at your disposal, I'll give you what I have...

"Hearty Goose Soup" - 13 servings (about 3 quarts)

2 1/4 cups cubed uncooked goose
1 lb. red potatoes; cubed
1 large onion; chopped
1 EACH medium green, sweet yellow and red pepper; chopped
2 medium carrots; cut into 1/2" slices
1 cup water
3 garlic cloves; minced
2 tsp. dried basil
Salt and pepper to taste
1 (15 oz.) can tomato sauce
1 (14 1/2 oz.) can Italian stewed tomatoes
2 cups uncooked elbow macaroni

In 5-quart slow cooker, combine goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on HIGH for 4 hours or until meat juices run clear and vegetables are tender.
Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain and stir into soup.


"Venison Chili Con Carne" - 6 servings

1 lb. bulk hot Italian sausage
1 large onion; diced
1 medium sweet red pepper; diced
2 lbs. venison steak; cut into 1 1/2" cubes
2 tbsp. olive oil
1 (28 oz.) can crushed tomatoes
1 (14 1/2 oz.) can beef broth
1/4 cup tomato paste
1 tbsp. brown sugar
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
Salt and pepper to taste
1/4 cup minced fresh parsley
Hot cooked rice

In Dutch oven or large pot, cook sausage, onion and red pepper over medium heat until meat is no longer pink; drain and set aside.
In same pot, brown venison in oil; drain. Add tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered, for 1 to 1 1/2 hours or until venison is tender. Stir in parsley; serve over rice.


"Venison Taco Pie" - 6 servings

1 lb. ground venison
1 (11 oz.) can Mexicorn; drained
1 (8 oz.) can tomato sauce
1 envelope taco seasoning
1 (7 1/2 oz.) tube refrigerated buttermilk biscuits
1 cup (4 oz.) shredded Cheddar cheese

In large skillet, cook venison over medium heat until no longer pink; drain. Stir in corn, tomato sauce and taco seasoning; keep warm.
For crust, press biscuits onto bottom and up sides of an ungreased 9" pie plate. Bake at 350* - 5 minutes. Spoon venison mixture into crust; sprinkle with cheese. Bake 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand 5 minutes before serving.

Answer 6

Take a monopoly set and fry gently(olive oil) with garlic, onions and fresh parsley! Add ludo pieces and dice together with chopped chess pieces, one pack of poker cards, two mouse-traps and a partridge and a pear tree!

Lol ..hope you enjoy it! Merry Xmas!

Answer 7

I prefer both fruits and fresh vegetables better, however they look and taste. You desire a little of both.

Answer 8

In the event that it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 9

Preparation time overnight

Cooking time 1 to 2 hours






Ingredients
1 pheasant, quartered
1 rabbit, cut into six pieces and boned
1 quail, halved
6 rashers of streaky bacon, roughly chopped
30g/1oz dried porcini or morels
mirepoix (finely chopped vegetables) such as 1 carrot, 1 celery stalk, 1 garlic clove
1 bouquet garni
2 tbsp seasoned flour
110g/4oz butter
2 tbsp olive oil
1 glass Marsala
½ bottle white wine (2 glasses)
570ml/1 pint game stock
sprig rosemary
salt and pepper
1 bunch fresh tarragon
1 bunch fresh parsley
For the dumplings:
110g/4oz suet
85g/3oz flour
55g/2oz bread crumbs
85g/3oz stilton
110g/4oz walnuts
knob of butter
salt and pepper
For the caramelised shallots:
12 shallots (banana or round)
1 tsp sugar
1 sprig thyme



Method
1. Place the porcini mushrooms in the Marsala and soak overnight.
2. Make the dumplings: mix all ingredients and shape into small balls, the size of walnut shells.
3. Make the caramelised shallots: preheat the oven to 130C/250F/Gas ½ and roast the shallots with the chopped thyme, sugar and olive oil for 1 hour.
4. Heat the casserole dish with the butter and oil.
5. Dust the pieces of game with seasoned flour.
6. In a hot pan add 1 tbsp olive oil and seal the meat pieces on each side until nutty brown. Remove and place to one side.
7. Add the mirapois of vegetables to the same pan and stir.
8. Add the chopped bacon and add the remaining oil if necessary. Once the vegetables have softened and the bacon has browned add the sprigs of rosemary. Then add the pre-soaked porcini and the Marsala, stir and reduce by half.
9. Add 2 glasses of wine and allow to bubble and reduce.
10. Add the game stock and bouquet garni, bring up to boil, and reduce on a low heat.
11. Add the sealed pieces of game and shallots and cook gently for 20 minutes.
12. Then add the dumplings and cook for a further 20 minutes.
13. Serve with crusty bread and a sprinkling of parsley or tarragon


Preparation time: 15 minutes
Cooking time: 2 hours
785kcals/36.4g fat/15.4g saturated fat/2.5g salt per serving

Ingredients
50g butter
2 x 340g packs Waitrose Game Casserole
200g pack smoked bacon lardons
225g whole frozen Waitrose Sweet Chestnuts
2 onions, roughly chopped
25g plain flour
150ml port
300ml hot chicken stock
2 tbsp redcurrant jelly, plus extra to serve
1 small orange

Instructions
Preheat the oven to 170ºC, gas mark 3. In a flameproof casserole, add half the butter and brown the game in batches on a high heat until sealed all over. Remove with a slotted spoon and set aside. Add the bacon, cook briefly, then place with the game. Keep warm.

Add the remaining butter to the casserole, fry the chestnuts for 1-2 minutes until softened and browned, remove and reserve. Add the onion and fry over a high heat for 3-4 minutes, until softened. Return the game and bacon to the pan, sprinkle in the flour and gradually blend in the port, stock and redcurrant jelly. Bring to the boil, stirring, then add the whole orange.

Cover and cook in the preheated oven for about 1 1/2 hours, or until the meat is tender. About 15 minutes before the end of cooking, add the chestnuts. Remove and reserve the orange and allow to cool slightly.

Halve the orange, then push it through a sieve, collecting the juice and pulp in a bowl. Gradually stir this juice into the stew to taste, then season. If the stew is a little thick, thin it down with extra stock or water. Serve with red cabbage, celeriac mash and a bowl of redcurrant jelly
I

NGREDIENTS:



1/2 cup sunflower oil

2 cups boneless and skinless rabbit, cut into 1/2 inch chunks

2 cups plucked, deboned and skinned pheasant, hung for the appropriate time and cut into 1/2 inch chunks

2 cups plucked, deboned and skinned grouse, hung for the appropriate time and cut into 1/2 inch chunks

2 cups skinned and deboned venison, hung for the appropriate time and cut into 1/2 inch chunks

2 cups small whole shallots, peeled

4 cups Burgundy wine

2 cups French brandy

2 cups chicken stock

1 cup fresh parsley, chopped

3 tsp. dried rosemary

1 tbsp. Worcestershire sauce

seasoning

1/2 cup all-purpose flour, sifted

1 cup cold water


METHOD:


Preheat oven to 400 F (200 C). Heat sunflower oil in a deep pan. Add rabbit, pheasant, grouse and venison chunks. Brown on all sides, about 5 minutes, stirring constantly. Add shallots and lightly brown. Put game into a deep ovenproof dish.


Combine Burgundy, brandy, chicken stock, parsley, rosemary, Worcestershire sauce, flour and cold water. Mix well until smooth.


Pour wine mixture on top of the game. Stir until mixed well. Cook in oven for 1 hour.


After 1 hour, turn the temperature down to 375 F (190 C). Cook for another hour until meat is very tender and stew has thickened. Serve hot with buttered new potatoes and seasonal vegetables.

Answer 10

This one looks quite yummy:

http://www.bbc.co.uk/food/recipes/database/gamestewwithstiltona_65888.shtml