Dark, Sticky Game Stew – hearty Winter grub

Dark, Sticky Game Stew - hearty Winter grub
Dark, Sticky Game Stew – hearty Winter grub

We’re big users of the Jamie Oliver website and one of our firm Autumn / Winter favourites is a recipe for Dark, Sticky Lamb Stew. As you may recall I’ve been dabbling in eating more seasonally of late, game in particular. So here it is, Jamie’s Dark, Sticky Stew with a few tweaks and cooking on the hob rather than in the oven.

Ingredients

500g Mixed Game pack, I bought mine from my local butchers and it was a mix of pigeon, guinea fowl, venison and pheasant.
1 small handful fresh rosemary, roughly chopped
2 heaped tablespoons flour
Olive oil
1 red onion, peeled and roughly chopped
8 mushrooms, cut in half
1 handful baby carrots, scrubbed
1 parsnip, peeled and grated
1 dessertspoon Marmite
2 heaped tablespoons pearl barley
285 ml Guinness
565 ml stock
6 chipolata sausages (grab them from the butchers whilst you are buying the game!)

Method

Add the chopped up rosemary leaves, the flour a pinch of salt and a shake of pepper to a large bowl and mix in the game.

In a large pan or a le creuset style casserole pan, heat the olive oil then add the game in batches, frying till a nice colour, than remove and pop on a plate to one side.

Turn down the heat and add the onions, mushroom and carrots for 5 minutes until slightly coloured.

Add the game back to the pan along with the pearl barley, Marmite, ale and stock and bring the pan to the boil.

Reduce the heat, add the sausages, pop a lid on and leave to cook over a low heat for an hour or so, removing the lid for the last 10 minutes.

Jamie has a great tip to bring out the flavours and that’s to finely grate some lemon, finely chop garlic and parsley and sprinkle on top prior to serving – and it’s a gem of a tip!

Best served with hunks of crusty bread and a glass of Guinness or red wine.

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