Pheasant Casserole
This hearty and flavorful Pheasant Casserole recipe brings together tender pheasant meat with a rich and aromatic sauce, creating a comforting dish perfect for a cozy family meal. The succulent meat is paired with a medley of vegetables and bacon, all cooked to perfection in a savory broth and topped with a delectable Chasseur sauce. Enjoy this wholesome casserole with a side of creamy mashed potatoes for a satisfying dining experience.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Comments
No comments found.