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Pheasant casserole

Pheasant casserole in a large serving dish

Pheasant casserole

Name: Pheasant casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 pheasants; 2 tbsp rapeseed or sunflower oil; 4 rashers streaky bacon chopped; 1 onion finely chopped; 2 celery sticks finely chopped; 400g Chantenay carrots trimmed and halved lengthways; 300g chestnut button mushrooms; 2 tbsp plain flour; 2 bay leaves; a few thyme sprigs leaves picked; 250ml cider or apple juice; 400ml chicken stock; 2 clementines zested and juiced; 1 tbsp redcurrant jelly; small bunch of flat-leaf parsley leaves picked and chopped

Katy Gilhooly

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Serves 4

More effort

Prep: 30 mins

Cook: 1 hr

A star rating of 4.8 out of 5.8 ratingsRate

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Make this festive pheasant stew in a sweet-and-sour cider and clementine sauce up to a day ahead, then simply reheat until piping hot when you want to serve

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 pheasants
2 tbsp rapeseed or sunflower oil
4 rashers streaky bacon

chopped
1 onion

finely chopped
2 celery sticks

finely chopped
400g Chantenay carrots

trimmed and halved lengthways
300g chestnut button mushrooms
2 tbsp plain flour
2 bay leaves
a few thyme sprigs

leaves picked
250ml cider or apple juice
400ml chicken stock
2 clementines

zested and juiced
1 tbsp redcurrant jelly
small bunch of flat-leaf parsley

leaves picked and chopped

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Nutrition: Per serving

kcal464
fat19g
saturates6g
carbs25g
sugars15g
fibre6g
protein41g
salt1.6g

Method

step 1

Carve the breasts from the pheasants, then remove the skin from the breasts and cut each one in half. Repeat with the pheasant legs, cutting each one at the knee joint to divide into two pieces. (Carve the rest of the carcasses to use later in gravies or stocks.)
step 2

Heat the oil in a medium flameproof casserole over a medium-high heat and brown the meat all over briefly, then remove to a plate. Fry the bacon in the pan for a few minutes. Add the onion and celery and fry for 7 mins more, stirring often until the veg has started to soften and turn golden. Add the carrots and mushrooms, and fry for a few more minutes until the mushrooms have released their liquid.
step 3

Stir in the flour, then add the bay, thyme, cider, stock and clementine zest and juice. Bring to the boil, then reduce the heat to a simmer. Return the pheasant pieces to the pan and simmer for 45 mins-1 hr.
step 4

Lift the pheasant pieces onto a plate, then reduce the sauce until glossy. Stir in the redcurrant jelly, then return the pheasant to the sauce. Sprinkle over the parsley to serve. Once completely cool, the casserole will keep frozen for up to three months. Defrost overnight in the fridge and reheat until piping hot.

Recipe from Homemade Christmas, Homemade Christmas 2023

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A star rating of 4.8 out of 5.8 ratings

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