Game stew with cream, sherry & black forest ham

I’ve been recently using black forest ham in the place of bacon for health reasons - it packs a HUGE taste punch per gram compared to bacon, adding a lovely salty smokey flavour to dishes and works incredibly well with game (much better than smoked bacon or pancetta, in my opinion).

With the recent snow & with mixed game on offer today at my local butchers, I decided to make this rich & creamy game stew. Whilst game stews are usually made with red wine & tomato paste, today I used sherry & cream allowing the taste of the partridge & pheasant to shine as my game mix didn’t have that much in terms of venison today.


250g mixed diced game
10g chopped black forest ham
50ml sherry
300ml chicken stock
100ml single cream
1 tbsp Worcestershire sauce
2 garlic cloves
1 peeled & chopped carrot
1 peeled & chopped large onion
2 chopped celery sticks
1 large chopped potato
8 crushed juniper berries
2 cloves
2 bay leaves
200g sliced chestnut mushrooms
2 tbsp redcurrant jelly
1 tbs Djion mustard
1 tbsp plain flour
Chopped parsley


  1. Coat the game in flour, pepper & salt in ziplock bag
  2. Fry in butter / oil mixture till browned
  3. Remove meat from pan onto a plate
  4. Fry the black forest ham with the onions, celery & carrots for 5 mins in pan
  5. Add the sliced mushrooms & garlic to caramelise slightly
  6. Return the meat to pan before adding sherry, chicken stock, Worcestershire sauce, cloves, juniper berries, bay leaves, redcurrant jelly, mustard & cream
  7. Cook on hob for 40 minutes with lid on before adding chopped potatoes
  8. Cook for further 20 minutes with lid off, stirring regularly to ensure stew doesn’t stick at bottom till potatoes cooked

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