Game Stew with Cider and Apples
Transform hearty, slow-cooked flavors into a rustic masterpiece with this Game Stew with Cider and Apples. Combining tender chunks of game meat—like venison, rabbit, or wild boar—with the sweetness of cider and apples, this recipe is a true celebration of seasonal comfort food. Aromatic herbs like thyme and bay leaves infuse the simmering broth, while root vegetables and potatoes make it deeply satisfying. A splash of Worcestershire sauce ties everything together, creating a rich, savory base that perfectly complements the natural sweetness of the apples. Ideal for cozy evenings or a special family dinner, this stew pairs wonderfully with crusty bread or creamy mashed potatoes. Packed with bold, earthy flavors, this dish is a must-try for fans of game meat or anyone seeking an elevated autumnal meal.
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Recipe Information
Ingredients
- 1 kg diced game meat (venison, rabbit, or wild boar)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp plain flour
- 2 tbsp vegetable oil
- 1 large yellow onion, finely diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic cloves, minced
- 500 ml dry cider
- 750 ml chicken or game stock
- 2 leaves bay leaves
- 3 sprigs fresh thyme sprigs
- 1 tbsp Worcestershire sauce
- 2 medium eating apples (e.g., Braeburn or Honeycrisp), peeled, cored, and diced
- 3 medium potatoes, peeled and cubed
- 2 tbsp parsley, chopped (for garnish)
Instructions
Season the diced game meat with salt and black pepper, then toss it in the flour until evenly coated.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat in batches, ensuring all sides are seared. Remove the meat and set aside.
In the same pot, reduce the heat to medium and add the diced onion, celery, and carrots. Cook until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the cider and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.
Return the browned game meat to the pot and add the chicken or game stock, bay leaves, and thyme sprigs. Stir well.
Bring the stew to a simmer, then cover with a lid and reduce the heat to low. Cook gently for 1.5 hours, stirring occasionally.
After 1.5 hours, add the diced apples and potatoes to the pot. Stir them into the stew and continue cooking for an additional 30 minutes or until the potatoes are tender.
Stir in the Worcestershire sauce and check the seasoning, adding additional salt or pepper to taste.
Remove the bay leaves and thyme sprigs before serving.
Ladle the stew into bowls, garnish with chopped parsley, and serve with crusty bread or mashed potatoes, if desired.
Nutrition Facts
Calories |
3019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4479 mg | 195% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 97.6 g | ||
| Protein | 279.1 g | 558% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 8015 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
