Game stew served with cooked pears and seasoned mashed potatoes (Main courses) 20 servings Ingredients 5000 g game trimmings 200 ml (# 7 fl oz) red port-wine 400 g Glace de Gibier 180 g dry brown roux 150 g cocktail onions 200 g cranberries 250 g button mushrooms 150 g shiitake 250 g brown onions 2 g bay leaves 5 g juniper berries 150 g bacon cubes 100 g carrots 75 g celery 200 g butter 500 ml (# 16 fl oz) water 200 g bacon 20 pears for cooking Pepper and salt Method Sear game trimmings until golden brown, then add port-wine and the water. Add bay leaves and juniper berries. Then add the celery, onions and carrots and simmer for about 1.5 hours. Lightly thicken the sauce with the roux and add the rest of the ingredients, except for the cooked pears. Cook for about 10 minutes. In the mean time, mix mashed potatoes with the ingredients below: Recipe mashed potatoes: Ingredients: 1000 g mashed potatoes 50 g brown onions 100 g leek 30 g parsley 10 g chives Pepper and salt 100 g bacon cubes 1 clove of garlic How to serve Serve with 3 big quenelles of mashed potatoes and 2 fans of cooked pears. Previous page | Print this recipe