Game Stew With Cider and Apples

I had this in a medieval knight's pub in Torquai ten years ago. The cider is not apple juice like it would be in the US but actually it's British alcoholic cider. Not Strongbow, though, but some sweeter cider with only 4 percent alcohol. For the game use any mix of rabbit, hare, partridge, pheasant and venison or if you don't have game use chicken, beef, rabbit.

• Ready In: 2 hrs 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  lbs  game
• 2  tablespoons olive oil
• 2  onions, diced
• 1  parsnip, peeled and diced
• 2  carrots, peeled and diced
• 2  cups cider
•  chicken stock
• 1  teaspoon  herbes de provence
• 2  bay leaves
• 1  sprig thyme
• 1⁄4 teaspoon allspice, ground
• 3  apples, sliced
•  cornstarch
•  salt, to taste
•  pepper, to taste

Directions

1. Preheat oven to 350 degrees F.
2. In an ovenprove casserole dish large enough to hold the 2 pounds of game, heat the olive oil and brown the game in batches. Set aside.
3. Add onions (and more oil if required), then parsnip and carrots and fry on medium heat for 5-10 minutes.
4. Add cider, herbs and spices, bring to a boil, then add the browned game.
5. Add just enough stock to cover the game and bring to a booil.
6. Cover the casserole with the lid and cook in the oven for about 1-1 1/2 hours or until meat is tender.
7. If the liquid is too thin, mix one tablespoon cornstarch with some cold water, then stir into the stew, bring to another boil and add the sliced apples.
8. Simmer for another 15-20 minutes.
9. Serve with white bread.