Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Pheasant Casserole.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pheasant Casserole.

    Post  Admin on Thu Feb 04, 2016 10:45 am

    Serves 4


    2 Pheasants
    110g Unsmoked Bacon, Cut into 3 or 4 Pieces
    25g Butter or Oil
    225g Shallots
    25g Flour
    570ml Good Stock or Chicken Stock Cube
    2 tsp Redcurrant Jelly
    100ml White Wine
    Bouquet Garni
    8 Whole Field Mushrooms
    Salt and Pepper
    Chopped Parsley

    Melt butter or oil in a large pan and brown the pheasants all over. Remove. Saute 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 pheasants to the pan. Add the shallots and bacon and cover. Cook in the oven at 160C/350F/Gas 5 for approx 1 hour or until the juices run clear. Add the mushrooms about ten minutes before the end of cooking.

    Serve with fresh vegetables and creme fraiche mixed with horseradish.

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