At this time of the year you can't beat a hearty stew. This simple mixed game stew is just the thing to eat with your friends on a cold autumn evening. I like to serve with some crusty bread to mop up the rick gravy this stew makes after the long slow thermal cooking. Happy thermal cooking, Mr D
- 50 g butter
- 100 g chorizo cut into 1 cm cubes
- 500 g mixed game
- 3 carrots chopped into chunks
- 500 g small potatoes halved
- 8 shallots peeled
- 1 bottle red wine
- 2 tbsp redcurrant jelly
- 2 tbsp beef gravy granules this is used instead of stock and will help thicken the sauce
- vegetables of your choice
- In the inner pot, add the butter and the chorizo. Cook on a medium heat for a five minutes, stirring occasionally.
- Turn up the heat and add the game in batches until sealed all over. Remove each batch when sealed with a slotted spoon and set aside.
- Once all the meat has been sealed add it all back into the inner pot.
- Add all the other ingredients and bring to the boil stirring occasionally.
- Skim any impurities from the surface and turn down to a simmer.
- Simmer for 5 minutes with the lid on.
- Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 3 hours.
- Before serving check the seasoning and add salt and pepper if necessary.
- Serve with vegetables of your choice.
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