Ingredients

    100g butter

    5 sticks celery, finely sliced

    16 shallots, peeled (see cook's tips)

    2 x 340g packs Mixed Game Casserole (duck, pigeon, pheasant and partridge) (Venison, Pheasant & Partridge) or you could just use Venison if you prefer

    500ml bottle Waitrose Organic Vintage Cider

    4 sprigs fresh thyme or heaped teaspoon of dried Thyme

    4 small English eating apples, such as Cox's, cut into wedges and cored

    100g crème fraîche

    AND THIS IS WHAT YOU DO......

1.     Preheat the oven to 180°C, gas mark 4. In an ovenproof casserole dish, melt a large knob of the butter and fry the celery for 1-2 minutes until starting to soften. Using a slotted spoon, transfer the celery to a plate.
   
   
2.     When preparing the shallots, a sharp knife will help to loosen the skins and I found the process took me about fifteen minutes!   I topped and tailed them and then soaked them for about 10-15 mins in boiling water - the skins then peel off easily.
   
   
3.     Add the shallots to the pan and cook for 1-2 minutes until starting to brown. Remove and add to the celery.
   
   
4.     Add more butter to the hot pan and fry half the game for about 2 minutes until lightly browned. Repeat with the remaining game.
   
   
5.     Return the celery, shallots and game to the pan and stir to combine.
   
   
6.     Add the cider and allow to bubble for 1 minute.
   
   
7.     Add 2 of the thyme sprigs, or teaspoon of dried Thyme, and season to taste.
   
   
8.     Put the lid on the casserole dish and cook in the oven for 30-40 minutes or until the game is tender.  Do check as you do not want the shallots to disintegrate.
   
   
9.     Add 2-3 tablespoons of thickening granules directly to casserole, or dissolve some plain flour in water, stir to smooth consistency and add to casserole.
   
   
10.     Heat a frying pan, add the remaining butter and fry the apple for 2-3 minutes until it starts to caramelise and turn golden brown. Remove from the pan and keep warm on a plate covered with foil.
    
    
11.     Stir the crème fraîche into the casserole and serve immediately, scattered with the apple and remaining thyme leaves.
    
    
12.     Serve with chunks of seeded wholemeal bread or mashed potato, or with new potatoes and greens of your choice. 
    

Cook's tips

To remove the shallot skins, bring a large pan of water to the boil and add the shallots. Cook for 2 minutes then drain and, when cool enough to handle, slip off the skins. The game can be substituted for 3 x 160g packs of pheasant breasts, each sliced into 4 (reduce cooking time to 30 minutes in the oven).

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