50 mins
Pheasant Casseroled with Port (Faisan en Casserole)
Recipe by Graham
Pheasant can be a tricky bird to get just right. It's a game bird, but nowhere near as gamey as goose or pigeon (for example). However, this recipe for Faisan en Casserole (Casseroled Pheasant with Port) is relatively simple, and works time after time.
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Currently displaying quantities in US Imperial Measurements
How to Cook Pheasant Casseroled with Port (Faisan en Casserole)
- Melt half the butter in a flameproof casserole over a high heat, add the pheasant and quickly brown on all sides. Remove from the pan.
- Peel and chop the onions and peel and crush (mince) the garlic. Grate (shred) the rind of the orange and squeeze the juice. Add the onions and garlic to the casserole and cook gently for 10 minutes. Return the pheasant to the pan, add the beef stock, the orange rind and juice, and the port and stir well. Add the herbs and salt and freshly ground pepper to taste then bring to the boil. Transfer the covered casserole to a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 2½ hours until tender.
- Transfer the pheasant to a warmed serving dish and keep hot. Blend the remaining butter with the flour, kneading together to form a paste. Add to the casserole, a little at a time, beating thoroughly after each addition until incorporated. Bring the casserole to the boil to thicken, then spoon the sauce over the pheasant.
GRAHAM'S HOT TIP:
If you don't have the time or inclination to make a beef stock, you can use a stock cube dissolved in hot water.
Reviews of Pheasant Casseroled with Port (Faisan en Casserole)
| May 14 2014 I used 4 pheasant breasts in this recipe, which was very good - awesome flavor!! I would recommend this to anyone who wanted a great way to cook wild game. Quail would be a good subsitute too. My husband said this was the best pheasant he had ever tasted!!! I will definitely make this recipe again. tania (2 reviews) |
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