Entrée: United Kingdom – Pheasant Casserole with Vegetables

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

1 whole pheasant, about 1.5 lb (680 g), cut into pieces
Salt and pepper to taste
2 tbsp (30 g) butter
2 onions, sliced
3 carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1 cup (70 g) mushrooms, sliced
1 cup (240 ml) red wine
1 cup (240 ml) chicken stock
1 sprig fresh thyme
1 bay leaf

Instructions

1. Season the pheasant pieces with salt and pepper. Melt the butter in a large sauté pan over medium-high heat. Brown the pheasant pieces on all sides and remove them from the pan.

2. In the same pan, add onions, carrots, celery, garlic, and mushrooms. Cook until the vegetables are soft, about 5 minutes.

3. Add red wine, chicken stock, thyme, and bay leaf to the pan. Return the pheasant pieces to the pan and bring the mixture to a simmer.

4. Preheat the oven to 350°F (175°C). Transfer the contents of the pan to a casserole dish, cover with a lid or foil, and bake for 1 1/2 to 2 hours, or until the pheasant is tender.

5. Remove the bay leaf and thyme sprig before serving. Serve hot with a side of mashed potatoes or crusty bread.

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