- Dish type
- Main course
- Stew and casserole
This is a great winter warmer and a good way to try pheasant if you've never had it before.
Essex, England, UK
61 people made this
- 1 pheasant, legs and breasts removed
- 400ml boiling water
- 15 whole peppercorns
- 1 large onion, sliced
- 100g seasoned flour
- olive oil
- 300ml good red wine (Merlot)
- 25g butter
- 1 leek, sliced
- 100g sliced mushrooms
- 5 stalks of asparagus
- 400g sugar snap peas
- 200g new potatoes
- 1 boquet garni (rosemary, sage, parsley, thyme)
- 200g baby veg (carrots, sweetcorn)
- good pinch of sea salt
- good pinch freshly ground black pepper
MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr
- Pre heat oven to 190 C / Gas 5.
- Get your butcher to take the legs and the breasts off of your bird for you but keep the rest of the bird as you will need this to make your stock.
- To your boiling water add your bird carcass, peppercorns and onions. Turn down the heat and simmer for 30 minutes.
- Whilst your stock is cooking take your pheasant pieces and coat with the flour. Put a heavy bottomed frying pan on the heat and add a good glug of olive oil. When the oil comes up to temperature fry the pheasant pieces until golden.
- Put the pheasant pieces to one side and pour half the red wine into the same pan to de-glaze it. Let this reduce by half.
- In another pan add the butter and another glug of olive oil. Add the leek and mushrooms, cook on a low heat for 7 minutes and season to taste.
- Take a casserole dish and put the leek and mushroom mixture in followed by the pheasant pieces and the reduced red wine. Pour in the remaining red wine and slowly ladel in the stock.
- Prepare the asparagus by snapping it at its natural breaking point and slicing it in half. Add this, the peas, potatoes and the boquet garni to the casserole and top up with the stock until all the veg and pheasant are covered.
- Put a lid on the casserole dish and place in the oven for 1 hour. After 1 hour check the casserole and if needed add more stock and seasoning then cook for a further 30 minutes.
- Clean the carrots and add to a large pan of boiling salted water, boil for 8 minutes then add the sweetcorn and boil for a further 4 minutes.
- Take 2 large rustic bowls add a good portion of pheasant casserole into each and spoon in the carrots and sweetcorn. Serve with freshly baked bread and enjoy.
If you have any leftover stock its good to freeze; it'll last for a couple of months and can be used instead of chicken stock for something a bit different.
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Reviews in English (1)
Used different ingredients.You can use any game bird with this recipe.I've tried it with partridge (1 per person),quale (1-2 per person) or chicken if you don't fancy game.I have used meat but it just seems to go better with poultry for some reason.Also add a good squeeze of tomatoe puree after the 1st hour if your sauce looks too thin.-13 Apr 2010