Sometimes a hunting trip goes well, and sometimes it doesn’t. This recipe works for this time of year because whether or not you end up successful, you’ll have a lovely supper. If you’re going out for the day, take this recipe through step 1 and then cool it. You can add anything you end up with from your hunt (or not) and continue the recipe when you get home.
Yield: 4
Hunting Casserole
Ingredients
- 4 Tbsp butter
- ½ cup chopped onion
- 3 cups sliced mushrooms
- 4 Tbsp flour
- 5 cups stock (homemade, package or a dissolved cube all work)
- 1/2 cup cream
- Salt and pepper, to taste
- 3 cups cooked pasta
- 1–2 cups shredded cooked meat (grouse, rabbit, chicken—meat is optional!)
- 1/2 cup frozen peas (optional)
- 1 cup shredded cheese
Instructions
- Melt butter in a Dutch oven over medium-high heat. Add the onions and the mushrooms and cook, stirring often, until they begin to brown, about 8 minutes. When everything has browned, sprinkle flour over the vegetables and stir until evenly incorporated. Add stock and bring to a simmer while stirring (the mixture should thicken). If there are any clumps, use a spoon to smooth them out. Remove from heat and add cream, then season to taste with salt and pepper.
- Stir in cooked pasta, meat and peas (if using) and adjust seasoning if necessary. Sprinkle with cheese, then place under a broiler until cheese is melted and bubbly.
