Zoe Horne, formerly of the Good Housekeeping Magazine cookery team and now a freelance writer for various industry magazines, has provided us with this perfect recipe to keep warm on a shoot day.
Hands on-time - 20min, plus chilling. Cooking time - approx 2hr. Serves 6.
Ingredients
- 2tbsp olive oil
- 800g (13/4lb) mixed game meat, cut into bite-sized pieces
- 1 onion, roughly chopped
- 100g (31/2oz) pancetta, cubed
- 6 shallots, peeled and left whole
- 2tbsp plain flour
- 75ml (3fl oz) red wine
- 750ml (11/4 pint) hot chicken stock
- 2 sprigs of thyme
- 1 bay leaf
- 250g pack whole chestnuts
- 500g pack puff pastry
- 1 medium egg, beaten
1)Preheat the oven to 170ºC (150ºC fan) mark 3. Heat the oil in a flameproof casserole and fry the game in batches over a medium to high heat until brown. Set aside.
2) Add the onion and cook for 10min, until softened. Add the pancetta and shallots and cook for a further 5min until golden. Add the flour, stirring until all is coated and cook for 1min, gradually stir in the wine and stock.
3) Return the meat to the casserole, along with the thyme and bay leaf and season. Cover then bring to the boil and cook in the oven for 11/2hr.
4) Meanwhile, roll out the pastry to the thickness of a £1 coin and cut out six 12.5cm (5in) circles. Put on a baking sheet, prick all over with a fork, cover with clingfilm and chill for at least 30min.
5) Add the chestnuts to the casserole and continue to cook for 15min, or until the meat is tender. Check the seasoning and keep warm while you cook the pastry.
6) Turn up the oven to 200ºC (180ºC fan) mark 6. Brush the pastry with the egg. Bake for 10-12min until golden brown and risen. Serve spoonfuls of the casserole topped with the puff pastry lids.
