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British game casserole with herby dumplings

 

Editor’s

Pick+

Photographer: Stuart West

Editor’s Pick: the insiders’ must-haves

19.10.2017

EMMA SLEIGHT

Food & wine editor

UP YOUR DINNER
GAME

It’s British game season – add it to your dinner repertoire with our ready-to-cook casserole mix

Game used to be a mealtime staple, and while it fell out of fashion in the Eighties and Nineties, it’s back in full force for foodies who appreciate full-flavoured meat, regional sourcing and seasonal produce. This year, we’ve worked closely with suppliers around the country to bring you the best of in-season game, from wood pigeon and mallard to pheasant and partridge. My pick, however, is this easy-as-pie mix of tender rabbit pieces, pheasant and partridge that’s ready to be tossed in flour, seasoned and pan fried before slow-cooking in a rich sauce of stock and root veg. Add a glug of apple-rich cider to your sauce and some herby dumplings and you’ve got an autumnal feast made for cold nights at home.
Get your game

“Game SOURCED
from selected country
estates in Britain”