I'm not really a casserole or stew maker, it's not that I don't like them, it's just that there seem to be many more exciting things to make and I'd rather be making them! I probably wouldn't have made this, but I picked up a heavily reduced "Game Casserole" meat mix from Waitrose the other day, and, since that was what it said on the pack it seemed fitting. I must admit that I wasn't overly impressed with the "Game Casserole" mix, as the pieces were not chunks as expected, but mostly little rubbishy bits - presumably either off cuts from other things, or just very badly chopped... mustn't grumble for £1 though.
Southern Chap is a big fan of game meat, so this was right up his street. It was perfect for a cold Sunday after he'd had a long run - warming, rich and deeply savoury. The crowning glory though were the mustard and herb dumplings. I love dumplings so much, and in fact the main reason that I fancied making this casserole was because I'd be able to eat them with it. These are very good, even if I do say so myself - the mustard and herbs just lifting them from the ordinary and making them a great match for the casserole.
Game Casserole with Mustard and Herb Dumplings
1 tbsp oil
knob butter
1 red onion, chopped into large pieces2 cloves garlic, peeled
4 slices unsmoked streaky bacon, cut into pieces
340g pack game casserole, or about the same of any game meat
200ml port
600ml stock (I used beef)
4 small carrots, peeled and cut into chunks
bouquet garni of thyme, rosemary, bay and parsley
1tbsp flour mixed with a knob butter
1heaped tsp mustard
1 large potato, peeled and cut into large chunks
For the dumplings
1 small handful chopped fresh rosemary and thyme leaves
75g suet
150g self raising flour
good pinch salt and fresh ground pepper
1 heaped tsp mustard (I used made up, but powdered would probably work as well, if not better)
7 tbsp cold water
Pre-heat the oven to 150C, 130C fan, gas mark 2. Heat the butter and oil together in a casserole over a medium heat and cook the onion, whole garlic cloves and bacon, until the onion is softened and the bacon is browned a little. Remove from the pan with a slotted spoon and then brown the meat in batches.
Once all the meat is browned remove from the pan and pour in the port. At this point my port set quite violently alight, so do take lots of care when you're doing this! Once the flames have subsided and the port is bubbling scrape away at any of the sticky brown bits in the bottom of the pan and let the port reduce by about half. Return the meat, onions, garlic and bacon to the pan along with the carrots and bouquet garni then pour over the stock to cover. Put the lid on the pan and cook in the oven for 2 hours.
Make the dumplings by mixing all the ingredients together, to form a large slightly sticky ball. Divide into 4 large dumplings.
Take the casserole out of the oven and check what it looks like. I thought my gravy was a little thin so I made a beurre manie but mixing together about 1tbsp plain flour and a knob of butter. I added some of the casserole gravy to this and stirred to dissolve, then poured it into the pan along with the mustard. Remove the bouquet garni, stir in the potato pieces and place the dumplings on top. Return to the oven for another 45 minutes. Once cooked the dumplings should be soft, fluffy and have puffed up.
This served the 2 of us and was a great British Sunday lunch followed by apple pie and cream!
