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This hearty English Pheasant Casserole transforms lean game birds into a tender, flavorful meal. The pheasant is browned in beef dripping for a deep, savory crust, then slowly braised with red wine, onions, carrots, and celery. The result is a dish with a rich, aromatic sauce and melt-in-the-mouth meat. Perfect for chilly evenings or a special dinner, this recipe highlights the natural taste of the pheasant while adding comforting, home-style warmth. It is a traditional favorite that pairs beautifully with crusty bread or mashed potatoes to soak up the delicious juices.
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Pheasant Casserole(English
Description
This hearty English Pheasant Casserole transforms lean game birds into a tender, flavorful meal. The pheasant is browned in beef dripping for a deep, savory crust, then slowly braised with red wine, onions, carrots, and celery. The result is a dish with a rich, aromatic sauce and melt-in-the-mouth meat. Perfect for chilly evenings or a special dinner, this recipe highlights the natural taste of the pheasant while adding comforting, home-style warmth. It is a traditional favorite that pairs beautifully with crusty bread or mashed potatoes to soak up the delicious juices.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (180ðC) or Gas Mark 4.
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Joint the pheasants, separating them into breasts and legs, and discard the carcasses and smaller bones.
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Season the pheasant pieces generously with salt and pepper.
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Heat the beef dripping in a heavy-based frying pan over medium-high heat.
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Brown the pheasant joints on all sides until golden and sealed.
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Remove the browned pheasant from the pan and transfer it to a casserole dish.
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Roughly chop the onion, carrot, and celery.
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Add the chopped vegetables to the same frying pan and cook for 2 minutes to soften slightly.
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Pour the red wine into the pan, scraping up any browned bits from the bottom.
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Bring the wine and vegetable mixture to a boil.
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Pour the hot wine and vegetable mixture over the pheasant in the casserole dish.
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Cover the casserole dish tightly with a lid or foil.
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Place in the oven and cook for 1 to 1.5 hours, or until the pheasant is tender.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 43.5kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.4g2%
- Cholesterol 5.8mg2%
- Sodium 32.8mg2%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 1.6g7%
- Sugars 2.7g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pheasant, casserole, english, british, game, red wine, beef dripping, slow cooked, braised, root vegetables, onion, carrot, celery, dinner, comfort food, tradition, main course, meat, oven, stew
