Contribute something productive you reprobate!!

The leading English language magazine. Now covering Poitou-Charentes, Dordogne, Vendée and Haute-Vienne too!

Living magazine distribution map

Autumn Casserole by Nikki Legon

Autumn Casserole by Nikki Legon

For a casserole with a difference, use game and duck instead of your usual meat or chicken. The flavour is intense and delicious. Perfect for chilly evenings...


SERVES 8shutterstock 14733853



1 tbsp red currant jelly
(jelly de groseille)
100ml port
100ml wine vinegar
1 tbsp chopped thyme & marjoram
or 1 level tsp of each dried
1 medium onion, chopped


1 pheasant jointed and skinned
1 guinea fowl jointed and skinned
4 duck legs halved and skinned
225g  button mushrooms
225g lardons
2 sticks of celery chopped finely
1 large onion chopped finely
2 large apples peeled, cored and diced
Flour to dust the meat
1 large carrot chopped finely
1.5 litres of stock
300ml of red wine
Salt and pepper
Half a fresh grated nutmeg


1. Heat the red currant jelly then combine with all of the marinade ingredients.

2. Add the pheasant, guinea fowl and duck legs and marinate over night.

3. Remove the meat from the marinade and pat dry. Strain the marinade, discarding the onion but keeping the liquid for the sauce.

4. In a large pan heat a small amount of butter and oil, fry the lardons, then remove to a casserole dish. Add the onion to the pan and fry gently until transparent. Remove and add to the casserole dish also.

5. Place all the marinaded meat in a bowl of seasoned flour and toss until coated. Then fry in the pan, making sure all are well-browned - about 10 minutes. Remove to the casserole dish.

6. Add the red wine to the pan, scraping up all the lovely crusty bits. Then add all of the marinade and boil for 2 minutes. Add the stock, bacon, apple and vegetables, as well as the salt, pepper and nutmeg.

7. Add the cooked onions and bacon and all of the meat. Stir well and cook very slowly for around 1 1/2 hours or until tender.

8. Ten minutes before the end of cooking, fry the mushrooms in a pan and add to the casserole.


Nikki Legon  is the chef and owner of the Hotel  Restaurant Karina in Les Metairies, just outside Jarnac in the Charente. She and her husband Austin have transformed an old cognac distillery into a luxury 10-bedroom hotel and restaurant.

For more information: