Traditional Pheasant Casserole
Beware when portioning Pheasant that you remove any pieces of lead shot you can see, if a piece is exceptionally bad just cut it off and discard.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 1 & 1/4 - 1 & 1/2 hours
Ingredients
2 pheasants (a brace) - prepared
2 tablespoons flour
1 tablespoons olive oil
20g butter
2 cloves garlic - peeled and sliced
1 onion - peeled and diced
2 large carrots - peeled and chopped
1 small leek - trimmed, washed and diced
1/3 of a medium swede - peeled and diced
1 small/ medium turnip - peeled and diced
4 - 5 juniper berries
sprig thyme or 1/2 teaspoon dried
60 ml sherry, port or Madeira
stock approx. 1 - 1 & 1/4 pints (or water and 1 cube)
1 heaped teaspoon redcurrant or bramble jelly
1 tablespoon Worcestershire sauce
seasoning
Method
- Cut the pheasants in to four as you would a chicken (see CookeryClub step by step under information)
- Dust in the flour
- Heat up the oil and butter in a large saucepan and brown of the pheasant pieces
- Add the garlic and onions
- Cook for several minutes to release the flavours but without burning
- Add all the vegetables and cook for a minute or two allowing to cook slightly
- Place in a casserole dish
- Add the berries, season well, add the sherry, Worcestershire sauce, jelly and just cover with water or stock
- Place a lid on top and cook in a preheated oven gas 6 / 200*c / 400*f - for 1 & 1/4 hours or until the meat is and vegetables are tender
- Serve or add 1 tablespoon of puree if you want to thicken the casserole