Autumn Game Casserole

• 2 tbsp olive oil
• 1 lb 2 oz (500g) mixed boneless and skinless game, such as pheasant, partridge, venison, rabbit, and pigeon, diced
• 1 onion, sliced
• 1 carrot, sliced
• 1 parsnip, sliced
• 1 fennel bulb, sliced, fronds reserved
• 2 tbsp all purpose flour
• 1 cup chicken stock
• 3/4 cup hard apple cider or apple juice
• 9 oz (250g) cremini mushrooms, thickly sliced
• 1/2 tsp fennel seeds
• Salt and freshly ground black pepper

1. 1. Preheat the oven to 325u0b0F (160u0b0C). Heat 1 tbsp of the oil in the casserole over medium-high heat. Add the game and cook for 3-4 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. 2. Add the remaining oil to the pot and heat. Add the onion, carrot, parsnip, and fennel and cook for 4-5 minutes, stirring occasionally, until lightly colored. Sprinkle in the flour and stir. Gradually stir in the stock and cider. Add the mushrooms and fennel seeds, then return the meat to the pan.
3. 3. Season with salt and pepper and bring to a boil. Cover and bake for about 11/2 hours, or until the meat is tender.
4. 4. Sprinkle the casserole with the reserved fennel fronds and serve hot.
5. Notes
6. Prepare ahead: The casserole can be cooked, cooled, and refrigerated for up to 2 days, and will improve in flavor during that time.
7. Freezing Information: Freeze for up to 3 months.

olive oil, game, onion, carrot, fennel bulb, flour, chicken stock, apple cider, cremini mushrooms, fennel seeds, salt

Taken from www.epicurious.com/recipes/member/views/autumn-game-casserole-50162520 (may not work)