Pheasant Casserole
A hearty, warm and deep flavoured dish ideal for cold winter nights.
Difficulty and servings
Serves 4
Preparation and cooking times
plus 2 hours cooking the day before
- If you buy hung pheasants you will have to dress them, I don't bother plucking the birds I just skin them and remove the wing tips and feet.
- In a large saucepan heat 1 tablespoon of oil toss in the onions,carrot, celery, bacon and sweat gently for about five mins, put the joints in the saucepan and cover with the stock.
- Bring to the boil, lower the heat and simmer for 2 hours. Remove from the heat and cool quickly, cover and leave in the fridge overnight
- When required, skim the fat from the surface and discard, remove the meat from the stock, Drain and discard the stock leaving the veg, put this in a clean casserole dish, Remove the meat from the bones and cut into cubes put on top of the veg,
- Make up the packet of Chasseur mix and pour into the dish. Cover and put in a preheated oven 180c for thirty to forty mins or until piping hot. Thicken if required with cornflour.
- Serve with creamy mashed potatoes.
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http://www.bbcgoodfood.com/recipes/810643/
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Ingredients
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Difficulty and servings
Serves 4
Preparation and cooking times
plus 2 hours cooking the day before
Ingredients
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