Game casserole

In the succulent game casserole, you can make the most of autumn’s fresh vegetables, roots and the tasty meat of game.


approx. 2 kg of capricorn or venison meat
2 onions
2 carrots
1 parsnip
100 g bacon
1-2 dl rosemary and thyme, chopped
ground black pepper
2 tsp salt
4-6 cloves of garlic
a few bay leaves
oil and butter
1 dl game fond or strong bouillon
2 dl red wine
approx. 2-3 dl water


Dice the meat into large pieces and mince the bacon. Peel and chop the onion, carrot and parsnip. Peel and chop the garlic cloves and finely chop the herbs.

Fry the pieces of meat, bacon and onion slices in a mixture of butter and oil. Transfer the pieces of meat, onions and root vegetables to the casserole. Add the spices, fond/bouillon and water to cover the ingredients

Simmer the casserole in the oven at 150°C for about 4-5 hours.
Serve with mashed or boiled potatoes.

Thank you for the recipe Oskari Lahti

Discover the products

See also these