Steps to Make Award-winning Pheasant Casserole

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Pheasant Casserole. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pheasant Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pheasant Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pheasant Casserole is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pheasant Casserole estimated approx 100-110 minutes including prep.

To get started with this recipe, we have to first prepare a few components. You can cook Pheasant Casserole using 22 ingredients and 5 steps. Here is how you cook it.

An easy, slightly special meal for two; just increase the ingredients for four or more. Note that it is also possible to casserole pheasants whole but this is in my view a simpler way, although remember that the diners will have discard a few bones! Accompany with your choice of vegetables: today we had salad potatoes, mange-tout and baby leeks.

Ingredients and spices that need to be Get to make Pheasant Casserole:

1. 2 tbsp plain flour
2. Salt
3. Ground black pepper
4. 3 tbsp rapeseed oil
5. 1 pheasant, jointed (easiest done using poultry shears)
6. 2 rashers bacon, cut into pieces smoked or unsmoked, as preferred)
7. 1 onion, roughly chopped
8. 2 banana shallots, in half-moon slices
9. 2 cloves garlic, thinly sliced
10. 2 stalks celery, roughly chopped
11. 100 g chestnut mushrooms, thickly sliced
12. 200 ml port
13. 100 ml chicken stock
14. 1 satsuma or other orange, juice of plus a little grated rind
15. 1/2 tsp dried rosemary
16. 1 parsnip, quartered/in chunks
17. 2 carrots, quartered/in chunks
18. 2 bay leaves
19. 1 tbsp red currant jelly
20. Salt
21. Ground black pepper
22. A few fresh coriander leaves, chopped (for garnish)

Instructions to make to make Pheasant Casserole

1. Pre-heat oven to Gas Mark 2 or electric equivalent (Circotherm 140C).
2. Season the flour and bring 2 tbsp oil to a high heat in an ovenproof casserole dish, in the meantime dusting the pheasant pieces in the seasoned flour.
3. Quickly brown the poultry all over and set aside on a plate for Step 4.
4. Stir any “sticky” bits in the pan loose and, if necessary, use a very little of the port wine to deglaze the casserole. Add the remaining oil and return to a medium-high heat. Fry the bacon pieces until beginning to crisp, then add the onions, shallots and garlic for another 4 minutes, only stirring to avoid sticking, until softened but not burnt. Add the celery and mushrooms and stir gently but thoroughly.
5. Return the pheasant to the pan and pour over the port, stock and satsuma juice/rind and sprinkle in the rosemary. Add the parsnip and carrots and bring to the boil. Add a little seasoning, the bay leaves and the redcurrant jelly and stir all thoroughly. Cover the casserole and place in the pre-heated oven. Cook for 90 minutes, checking a couple of times and adding more stock if needed. Season to taste, add the coriander garnish and serve piping hot with your choice of accompaniments.

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So that's going to wrap it up with this exceptional food Steps to Prepare Award-winning Pheasant Casserole. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!