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Pheasant Casserole
Serves 4
Easy
Total time:
Plus 2 hours cooking the day before
A hearty, warm and deep flavoured dish ideal for cold winter nights.
Skip to ingredients
- 1 brace Pheasants 1x Cock Bird 1 x Hen Bird
- 1 large Onion chopped
- 2 each Carrot diced
- 1 stick Celery chopped
- 1 pint Vegetable bullion
- 1 packet Chicken Chasseur mix Knorr
- 2 tablespoons olive oil
- 2 rashers Smoked bacon
Method
step 1
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.step 2
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.step 3
Bring to the boil, lower the heat and simmer for 2 hours.step 4
Remove from the heat and cool quickly, cover and leave in the fridge overnightstep 5
When required, skim the fat from the surface and discard, remove the meat from the stock,step 6
Drain and discard the stock leaving the veg, put this in a clean casserole dish,step 7
Remove the meat from the bones and cut into cubes put on top of the veg,step 8
Make up the packet of Chasseur mix and pour into the dish.step 9
Cover and put in a preheated oven 180c for thirty to forty mins or until piping hot.step 10
Thicken if required with cornflour.step 11
Serve with creamy mashed potatoes.
