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Game Recipes
Hunters Pie
Pheasant Casserole
Partridge Paper Wrapped
Game Casserole with Thyme dumplings

Any Occasion Game Casserole with Thyme dumplings
Sherry Douglas

Serves 4 hungry people! This versatile recipe can be dressed up for a smart supper or make a tasty family meal.


1kg Game Mix Pack or a Mixture of your Favourite Game
2 Medium Onions
100g Unsmoked Bacon, Chopped
25g Butter or Oil
25g Flour
500ml Good Stock or Chicken Stock Cube
2 tsp Jelly - Redcurrant/Juniper/Thyme are all delicious, be adventurous
100ml Red Wine
8 Whole Field Mushrooms
Sprig Fresh Thyme
Salt & Pepper
Carrots and/or Celery are good added to this casserole.

Thyme dumplings:
Pinch Dried or Fresh Thyme Leaves
50g Suet
100g Self Raising Flour
5 tbsps Cold Water

Melt butter or oil in a large pan and saute the onions until soft and glossy. Add the bacon and cook for a couple of minutes remove from pan. Add the Game Mix and seize. Remove form the pan. Add enough flour to the pan to take up the remaining juices. Mix well. Add the stock, season and bring to the boil to thicken. Return the meat to the pan.

Add the shallots, bacon, thyme, and a couple of teaspoons of jelly, plus any root vegetables you wish. Cover and cook in the oven at 160C/350F/Gas 5 for approx 1.5 hours or until the meat is tender. Add the mushrooms about ten minutes before the end of cooking. Great with roast, jacket or dauphinoise potatoes and seasonal vegetables.

Dumplings: Place suet, flour and thyme in bowl. Sprinkle 2 tbsp cold water. Mix with fork until the mixture begins to stick together. Gently shape into balls with floured hands. Carefully place in simmering casserole about 20 minutes before serving.

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