Saturday, 2 March 2013

Game Crumble

I got the idea off this from Sams of Brighton's twitter feed. The first time I did it the crumble was soggy. My lovely mum then told me to dry fry the crumble mixture. The result? Lovely tender meat and crunchy top. I cooked the casserole in the slow cooker overnight

What you need


Handful of jumbo porridge oats.
1 pack of chestnuts
1 spring of rosemary and thyme
5 rashers of smoked streaky bacon

Game casserole

1 game pie mix
seasoned flour
1 large onion
handful of chestnut mushrooms.
2 parsnips, roughly chopped
2 carrots, roughly chopped
half a celeriac, roughly chopped
half a bottle of red wine
splash of port
300 mls of beef stock
1 bay leaf
1 tbsp of redcurrant jelly

What you need to do

Coat the meat in the flour and then sear. Remove with a slotted spoon then saute the onions. When softened add the garlic, parsnips, carrots and celeriac. Add the meat and veg to the slow cooker and  then add all the other ingredients. Cook until the meat is tender.

Meanwhile whizz all the crumble ingredients in a food processor. In a frying pan dry fry the mixture until it starts to dry out. I finished it off in the oven  (around 200c) on top of the game casserole but if your short on time you can simple sprinkle over the casserole, just make sure its crisps in the pan. 

Serve with mash and green beans.