Picture of Rachel B

I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Occasionarrow Pheasant Casserole
Pheasant Casserole
recipe image Description

Serves 4.

Instead of using whole pheasant, you can allow 1 pheasant breast per person


Ingredients
At a glance
Pheasant
Family
Occasion
Method

Ingredients

2 pheasants

110g (4oz) unsmoked bacon, cut into 3 or 4 pieces

25g (1oz) butter or oil

225g (8oz) shallots

25g (1oz) flour

570ml (1 pint) good stock or chicken stock cube

2 tsps redcurrant jelly

100ml (4fl oz) white wine

Bouquet garni

8 whole field mushrooms

Salt & pepper

Chopped parsley

Notes

Oven 160C/375F/Gas 5

Pheasant Caserole

Preparation Time: 0 Hours & 20 Mins

Cooking Time: 1 Hours & 0 Mins

Melt butter or oil in a large pan and brown the pheasants all over. Remove.

Sauté the shallots and bacon. Remove from the pan.

Add enough flour to the pan to take up the remaining juices. Mix well.

Add the stock, season and bring to the boil to thicken.

Return the pheasant to the pan. Add the shallots and bacon and cover.

Cook in the oven for approx 1 hour or until the juices run clear.

Add the mushrooms about 10 minutes before the end of cooking.

Serving Suggestion

Serve with fresh vegetables and crème fraiche mixed with horseradish.

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