Ingredients for Game Stew With Cider And Apples
- 2 pounds game meat (rabbit, hare, partridge, pheasant, venison, or chicken/beef)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 parsnips, chopped
- 2 carrots, chopped
- 1 cup British cider (around 4% ABV)
- Chicken Stock
- Herbes De Provence
- Bay Leaves
- Thyme
- Allspice
- 2 medium apples, peeled, cored, and sliced
- 1 tablespoon cornstarch
- Salt
- Pepper
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How to Make Game Stew With Cider And Apples
- Preheat oven to 350°F (175°C).
- In a large oven-proof casserole dish (at least 3 quarts), heat 2 tablespoons olive oil over medium-high heat. Brown 2 pounds of game meat in batches, ensuring not to overcrowd the pan. Set aside.
- Add 1 large chopped onion, 2 chopped carrots, and 2 chopped parsnips to the casserole dish. Sauté for 5-10 minutes until softened.
- Pour in 1 cup of British cider (around 4% ABV), 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and a pinch of salt and pepper. Bring to a boil.
- Return the browned game meat to the casserole dish. Add enough chicken or beef stock (approximately 1 1/2 cups) to just cover the meat. Bring to a boil.
- Cover the casserole dish and cook in the preheated oven for 1 1/2 - 2 hours, or until the meat is very tender.
- If the stew is too thin, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry. Stir the slurry into the stew and bring to a boil to thicken.
- Stir in 2 medium apples, peeled, cored, and sliced. Simmer for another 15-20 minutes, allowing the apples to soften and the flavors to meld.
- Serve hot with crusty white bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
51g
Fat
3g
Carbs
7g
