Two recipes in one this week: a quintessentially autumnal game stew that can easily be turned into a pie with just a few extra steps

It’s peak game season – and, not being a sporty sort, I’m talking pheasants rather than football, grouse not golf, teal not tennis … you get the idea. Though the shooting industry isn’t without its problems, if animals are going to be killed, then I feel strongly it shouldn’t be for nothing, and this richly flavoured stew is definitely something on a chilly, late autumn day.

Prep 35 min
Cook 90 min (or, if making a pie, 2 hr + cooling)
Serves 6