"Many of you will be lucky enough to have your own supply of fresh game, which is great, but for some of you I know that finding and buying game can be a struggle. Over the next few blogs I will be suggesting recipes using game that you can easily buy at your local supermarket.

All the game I will be using will be available in one of the following: Waitrose, Sainsbury’s and Marks and Spencer’s are all supplied by UK Game. If you cannot find these products in your local store, ask for it, as these products are all lines that other stores do carry and your store can order it in for you. Another way to find a supplier is to look on the 'Game to Eat' web site where you will find a directory of game suppliers close to you (see link below).

Here is the first recipe using a Game casserole mix that contains Rabbit, Pheasant and Venison. This recipe has the undertones of a Moroccan Tagiene dish, it is spicy and sweet at the same time - and with Cous Cous makes a hearty meal. I made this not long ago for a friend as part of a game tasting event, and it went down well.

Moroccan Style Game Casserole

Serves four people

What you will need:

800g Game Casserole Mix (Available in Waitrose and Sainsbury’s)
1 Onion
3 Cloves of Garlic
1 tin Chopped Plum Tomatoes
1 tabs Tomato Puree
2 tsp Cumin
1 tsp Turmeric
2 tsp Gara Masala
½ tsp Chili powder
1.5 lt White Game stock or Chicken stock
1 tsp Coriander
80g Sultanas
100g Dried Apricots
Fresh Coriander
Oil
Salt/Pepper
Cous Cous

Method

1. Heat up some oil in a large shallow pan.
2. Once the oil is hot add half the Game Mix and allow to seal on all sides then remove from pan and do the same with the rest of the mix and then remove from pan.
3. Next finely chop the Onion and Garlic and in the same pan you used for the meat heat some more oil and sweat this off for 4 to 5 min with no color.
4. Add the spices into the pan and turn the heat down allowing the oil to warm the spices and release their flavors, add the meat back to the pan.
5. Now add the Tomato Puree cook out for another 5 min on a low heat, then add the tined Tomatoes stir to boil add the hot stock and again stir back to boil then turn heat down so that the sauce is just simmering. Allow to cook for 1 hour or until the meat is tender.
6. Using a slotted Spoon remove the meat from the sauce and keep warm in a covered bowl.
7. Liquidize the sauce and pass through a strainer then place the meat back into the sauce together with some Sultanas and some dried sliced Apricots warm the sauce finish with chopped coriander and serve with Cous cous.

Let me know how you get on with the recipe, and above all, enjoy yourself!"