Pheasant casserole is the answer when you have a brace or two from the shoot and want something warming and easy. Slow cooking suits older, tougher birds especially well. This serves four.
Ingredients
- 2 pheasants, jointed (or 4 legs and 4 breasts)
- 2 tbsp seasoned flour
- 2 tbsp oil and 25g butter
- 150g smoked bacon lardons
- 2 onions, sliced and 2 carrots, chopped
- 200g chestnut mushrooms, halved
- 2 garlic cloves, crushed
- 300ml dry cider
- 300ml chicken stock
- 2 bay leaves, a few thyme sprigs
- 1 tbsp wholegrain mustard and 3 tbsp double cream (optional)
Method
- Heat the oven to 160°C (140°C fan) / gas 3. Check the pheasant for shot, then dust the pieces in the seasoned flour.
- Brown the pheasant in the oil and butter in batches in a casserole dish. Set aside.
- Fry the bacon, onions and carrots for 8 minutes, then add the mushrooms and garlic for 2 minutes.
- Add the cider and let it bubble for 3 minutes. Add the stock, herbs and pheasant.
- Cover and cook in the oven for 1.5 hours (older birds up to 2 hours), until the meat is tender and comes easily off the bone.
- Stir in the mustard and cream, check the seasoning and serve.
What to serve
Mashed potato or creamy polenta and buttered savoy cabbage. Crusty bread is essential for the sauce.
Tips
- Cook the legs longer than the breasts. If using a mix, add the breasts for the final 30 minutes.
- Add a spoonful of redcurrant jelly for a touch of sweetness.
- Freezes well for up to three months.
FAQs
How long does pheasant take to cook in a casserole?
Typically 1.5 to 2 hours at a low oven temperature, until tender.
Can I use a slow cooker?
Yes. Brown the meat first, then cook on low for 6 to 7 hours.
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