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Game stew

Recipe from: 7/29/2004 12:00:00 AM

Ingredients 12
Servings 4


  • 125
    olive oil
  • 1
    game such as rabbit, pheasant, guinea fowl, springbok, impala or kudu, cut into pieces
  • 45
    each, finely chopped celery and carrots
  • 250
    pitted prunes
  • 4
  • 15
    chopped garlic
  • 600
    white wine
  • 4
    large potatoes, quartered
  • 10
    pickling onions, peeled
  • 5
    tomatoes, peeled and chopped
  • salt and pepper to taste
  • 15
    medium-strong wholegrain mustard


Heat the olive oil in a frying pan and brown the game in batches.
Transfer the meat and oil to a large saucepan and add the celery, carrots, prunes, cloves, garlic, wine and potatoes.
Bring to the boil and simmer for about 45 minutes or until the wine has reduced by about half.
Add the onions and tomatoes, season with salt and pepper, cover and simmer for about two hours or until the meat is tender.
Turn off the stove, stir in the mustard and leave the stew to cool in the saucepan so the flavours can develop.
Heat the stew just before serving and serve with polenta.

Read more on: stew  |  sauté

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