Pheasant Casserole

Name: Pheasant Casserole
Total time: 6600 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 tbsp plain flour; Salt; Ground black pepper; 3 tbsp rapeseed oil; 1 pheasant, jointed (easiest done using poultry shears); 2 rashers bacon, cut into pieces smoked or unsmoked, as preferred); 1 onion, roughly chopped; 2 banana shallots, in half-moon slices; 2 cloves garlic, thinly sliced; 2 stalks celery, roughly chopped; 100 g chestnut mushrooms, thickly sliced; 200 ml port; 100 ml chicken stock; 1 satsuma or other orange, juice of plus a little grated rind; 1/2 tsp dried rosemary; 1 parsnip, quartered/in chunks; 2 carrots, quartered/in chunks; 2 bay leaves; 1 tbsp red currant jelly; Salt; Ground black pepper; A few fresh coriander leaves, chopped (for garnish)

John A @JohnA

Essex

An easy, slightly special meal for two; just increase the ingredients for four or more. Note that it is also possible to casserole pheasants whole but this is in my view a simpler way, although remember that the diners will have discard a few bones! Accompany with your choice of vegetables: today we had salad potatoes, mange-tout and baby leeks.

Saved

Ingredients

100-110 minutes including prep

2 servings

2 tbspplain flour
Salt
Ground black pepper
3 tbsprapeseed oil
1pheasant, jointed (easiest done using poultry shears)
2 rashersbacon, cut into pieces smoked or unsmoked, as preferred)
1onion, roughly chopped
2banana shallots, in half-moon slices
2 clovesgarlic, thinly sliced
2 stalkscelery, roughly chopped
100 gchestnut mushrooms, thickly sliced
200 mlport
100 mlchicken stock
1satsuma or other orange, juice of plus a little grated rind
1/2 tspdried rosemary
1parsnip, quartered/in chunks
2carrots, quartered/in chunks
2bay leaves
1 tbspred currant jelly
Salt
Ground black pepper
A fewfresh coriander leaves, chopped (for garnish)

Saved

Steps

100-110 minutes including prep

1

Pre-heat oven to Gas Mark 2 or electric equivalent (Circotherm 140C).
2

Season the flour and bring 2 tbsp oil to a high heat in an ovenproof casserole dish, in the meantime dusting the pheasant pieces in the seasoned flour.
3

Quickly brown the poultry all over and set aside on a plate for Step 4.
4

Stir any “sticky” bits in the pan loose and, if necessary, use a very little of the port wine to deglaze the casserole. Add the remaining oil and return to a medium-high heat. Fry the bacon pieces until beginning to crisp, then add the onions, shallots and garlic for another 4 minutes, only stirring to avoid sticking, until softened but not burnt. Add the celery and mushrooms and stir gently but thoroughly.
5

Return the pheasant to the pan and pour over the port, stock and satsuma juice/rind and sprinkle in the rosemary. Add the parsnip and carrots and bring to the boil. Add a little seasoning, the bay leaves and the redcurrant jelly and stir all thoroughly. Cover the casserole and place in the pre-heated oven. Cook for 90 minutes, checking a couple of times and adding more stock if needed. Season to taste, add the coriander garnish and serve piping hot with your choice of accompaniments.

Saved

Cooksnaps

Saved

John A @JohnA

on September 05, 2021 18:37

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.