Pheasant Casserole
Serves: 4 – Preparation: 10 mins – Cooking: 30 mins
| Ingredients: 2 pheasants 110g (4oz) unsmoked bacon, cut into 3 or 4 pieces 25g (1oz) butter or oil 225g (8oz) shallots 25g (1oz) flour 570ml (1 pint) good stock or chicken stock cube 2 tsps redcurrant jelly 100ml (4fl oz) white wine Bouquet garni 8 whole field mushrooms Salt & pepper Chopped parsley To Serve Fresh vegetables and crème fraiche mixed with horseradish Tip Instead of using a whole pheasant, allow 1 pheasant breast per person. | Description: Melt butter or oil in a large pan and brown the pheasants all over. Remove the pheasant. Sauté the shallots and bacon. Remove from the pan. Add enough flour to the pan to take up the remaining juices. Mix well. Add the stock, season and bring to the boil to thicken. Return the pheasant to the pan. Add the shallots and bacon and cover. Cook in the oven at 160C/375F/Gas 5 for approx 1 hour or until the juices run clear. Add the mushrooms about 10 minutes before the end of cooking. |