It’s raining outside and I just want to slide under a blanket and watch episode after episode of Breaking Bad whilst eating dark chocolate. But no. Not today. It’s Monday and I’ve got a million and one things to do before the school run. To channel my cosy vibe, Im going to do a quick mixed game stew. I bought a pack of diced mixed game at the local market on Saturday so this recipe is built around that.
I’m not an exacting kind of cook, I go with what looks and feels good so if you like exactness in your cooking then this recipe isn’t for you.
- Feeds – 4 adults
- Time to prep – 10 minutes
- Time to cook – the longer the better but I would set aside an hour for it to bubble away quietly.
- Freezes very well
- 550g Bag of mixed game – diced
- 180 g Chesnuts
- A few handfuls of mixed root veg e.g. beetroot, potatoes, swede, parsnip
- (Cheat tip – use some frozen pre prepared mixed root veg after you have added the stock rather than at frying stage)
- 2 sticks of celery thinly sliced
- 1 small onion diced
- 1 clove of garlic
- 1 pack lardons (49 g)
- 50 g extra dark chocolate
- 450 ml beef stock (Up to 450 ml of boiling water to dilute)
- 2 large spoons of plain flour
- 3 tbsp olive oil
- Toss the game in the flour until completely coated.
- Add 1 tbsp of the olive oil to a large saucepan and fry the game in batches until it begins to brown. Take the game out of the pan and transfer it to a plate.
- In the same pan add more oil and fry the lardons until they begin to get crispy.
- Add the vegetables, onions, garlic, celery and chestnuts.
- Cook over a medium heat until they begin to brown.
- Return the meat to the pan.
- Give everything a good stir adding the stock and two table spoons of additional flour. Stir again.
- Season with a little salt and pepper.
- Bring it to a simmer and add the squares of chocolate.
- Put the lid on and cook on the hob on a low heat for approximately an hour until the meat is tender.
Serve piping hot with a lovely mound of mash or tabouleh with finely chopped parsley is also quite amazing. Oh and a large glass of red wine on the side. I would heartily recommend the following to enhance the dark chocolate element: Cabernet Sauvignon, Bordeaux, Barolo, Malbec.