Pheasant casserole

A shout-out to all of you who are thinking about seeking out the food in your freezers in an emergency, to all of you who have found a couple of pheasants in there. I love a good basic pheasant casserole, it works very well in a coq-au-vin style stew. This version is from Norman Tebbit’s recipe book ‘The Game Cook’. 

INGREDIENTS:

  • 50g butter
  • 1 pheasant (I usually joint the pheasant but you don’t have to.)
  • 120g streaky bacon, lardons or similar
  • 1 large onion
  • 200ml red wine
  • 600ml stock
  • 225g mushrooms, chopped
  • salt and pepper
  • Bayleaf
  • Pinch of dried thyme leaves (or use a bouquet garni)
  • 1 tbsp flour blended to a paste with 25g butter

METHOD:

  • Preheat the oven to 170C
  • Melt the butter in a large frying pan and brown the pheasant, transfer to a large casserole dish
  • Saute the bacon in the frying pan, along with the finely chopped onion, until the onion begins to brown
  • Add the fried onion to the casserole dish, along with the wine, stock, herbs, salt and pepper. 
  • Cook in the oven for a couple of hours. 
  • When the pheasant is almost cooked, add the mushrooms. 
  • Once the mushrooms are cooked, you can thicken the stew with the butter/flour mixture. Adjust the seasoning, and serve

I like mashed potato and celeriac with this casserole.

There are other options to add flavour to this casserole. A spoonful of rowanberry jelly or red current jelly adds a fruity twist, or you could add a little cooking apple. Another option would be to add a splash of cream at the end. You could swap the onions for shallots or leeks. 

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