Game Pot au Feu

Serves
4

Prep Time
40 mins

Cook Time
4-5 hrs

Pot au feu, or ‘pot of fire’, is a traditional French casserole thought to be the oldest stew recipe in the world. With our lean wild game and handfuls of herbs and spices, we’ve given it a fresh new twist.

Ingredients

Serving 4
  For the casserole
2x Mallard thighs
2x Mallard drumsticks
2x Pheasant legs
2x Partridge legs
1x Large white onion
1x Leek
1x Celery stick
5x Sprigs of thyme
1x Whole garlic
1x Cinnamon stick
3x Bay leaves
12x Small new potatoes
5g Mustard seeds
5g Juniper berries
5x Sprigs of chervil (optional)
4x Whole cloves
10x Black peppercorns
4x Whole carrots

Equipment

Casserole dish
Ladle

1. Prepare the game

Place all the meat in a large casserole pot and add the spices, herbs and garlic.

2. Bring to the boil

Cover everything with water and bring to the boil, skimming off the fat when it starts to bubble. Turn the pot down to a simmer and leave to cook for 3 hours.

3. Meanwhile, prep the vegetables

Next, start chopping the vegetables into rough, rustic pieces. Peel the carrots and slice them in half, then peel the onion and chop it into around 8 large pieces.

Cut the celery into 3 inch pieces. If it has a lot of fibrous sinews remove them with a vegetable peeler

Cut the leeks in half length ways and then in half across. Lightly wash your potatoes. Set all of these to one side to later add to the stew.

4. Remove meat from casserole dish

Remove the meat from the stew and place it on a tray. Keep the liquid as this is the base of the whole stew.

5. Sieve the broth

Pour the liquid through a sieve to remove all the herbs and spices. Place the liquid back into the casserole pot and add the vegetables.

6. Return meat to the dish

Add the meat back into the pot. Cook for a further 2 hours to make sure all of the vegetables are cooked.

7. Leave to simmer

The longer you cook this better. It is important to have the casserole on simmer at all times. You could also cook this in a medium hot oven at around 120 degrees for a similar time.

8. Serve up

Serve the whole casserole dish with lid on in the middle of the table with a rustic loaf and a ladle.

Mallard

Protein (g/100g)

19

Calories (kcal/100g)

337

Fat (g/100g)

28

Cholesterol (mg/100g)

84

View Mallard recipes

Partridge

Protein (100g)

26

Calories (100g)

112

Fat (100g)

1

Cholesterol (100g)

85

Selenium (100g)

0.43

View Partridge recipes

Pheasant

Protein (100g)

27

Calories (100g)

119

Fat (100g)

1.2

Cholesterol (100g)

66

Selenium (100g)

0.37

View Pheasant recipes