Pheasant, partridge, venison and cider stew.

My slow cooker is without a doubt my favourite kitchen gadget. I don’t know how I used to do dinner every night without one! Even if I didn’t work, I would still use it as much as I could. It’s just the most convenient thing to use and I love how I can get home from work and it will all be ready to eat!One of our friends went shooting on Friday and brought back some pheasants and partridges so we used the breasts from them and some venison breasts we already had. I’m not a huge fan of a plain, boring beef stew, as I have mentioned before. They’re very average and so overrated. Which is why I chose to make my stew with cider rather than red wine. As Game can be a delicate meat, with a subtle flavour, I didn’t want the red wine to over power the flavour of the meat, I just wanted to make a flavoursome gravy that would be good to dip bread in to!As it was in the slow cooker, it was so easy to do. The hardest part was prepping the veg! (Which luckily I didn’t do, as I was making dinner for last night so Tom chopped it all up for me). We had a lot of meat so this recipe serves 6.Prep time: 15 minutes.Cooking time: 8+ hours.


  • 2 vension breasts diced.
  • 300g partridge breasts diced.
  • 400g pheasant breasts diced.
  • 12 rashers of smoked streaky bacon diced.
  • 2 carrots sliced.
  • 1 swede diced.
  • 2 brown onions finely chopped.
  • 1 leek sliced.
  • 1 parsnip diced.
  • 100g mushrooms chopped.
  • 6 bay leaves.
  • 500ml cider.
  • 200ml chicken stock.
  • 100ml red wine.
  • 2 tbsp dried mixed herbs.
  • Ground black pepper.
  • 2 tsp lazy garlic.
  • 2 tbsp wholegrain mustard.
  • 1 tsp French mustard.
  • 1 tsp hot English mustard.
  • 1 tbsp Worcestershire sauce.


  1. Turn the slow cooker on low and allow around 15 minutes to heat up.
  2. Add all of the vegetables to the slow cooker, along with the chicken stock. Give it a good stir.
  3. In the meantime, fry off the game meat and the bacon in a separate pan, along with the lazy garlic. Cook for about 10 minutes.
  4. Add the cider to the meat and cook on high for 5 minutes to allow some of the alcohol to reduce.
  5. Add the meat to the slow cooker and stir thoroughly.
  6. Add the herbs, mustard, Worcestershire sauce and season with black pepper. You won’t need to add salt as the bacon is salty enough.
  7. Cook for at least 7 hours on low.
  8. Half an hour before serving, mix one tablespoon of cornflour with the red wine. Add to the slow cooker, before turning the slow cooker on high.
  9. Serve with roast potatoes or mash and fresh bread.


One Comment Add yours

  1. The Eclectic Contrarian says:

    I’ve only had pheasant once.. and it must have not been cooked correctly… it was tough and I just lost interest after a couple minutes of chewing…


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