Diced Game Stew with Cider and Apples

Serves 4

• 500g Gressingham diced game
• 30ml sunflower oil
• 2 onions, diced
• 1 parsnip, peeled and diced
• 2 carrots, peeled and diced
• 500ml cider
• Chicken stock (or water)
• 1tsp mixed herbs
• 2 bay leaves
• sprig of thyme
• ground allspice
• 3 eating apples, cored and sliced
• cornflour
• salt and pepper

Preheat oven to 180°C / Gas 4.

Heat the sunflower oil in a casserole dish. 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 type of game used.

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

Check seasoning, serve and enjoy!