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Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 4 breasts of pheasant
  • 4 rashers of thin streaky bacon, thinly sliced
  • 2 cloves of garlic, finely chopped
  • 1 tbsp plain flour
  • 175 ml cider
  • 225 ml chicken stock
  • a glug of brandy!
  • 6 shallots, whole or halved
  • 1 large red onion, quartered
  • a few sprigs of thyme
  • 2 bay leaves
  • 1 large apple, cut into 8 wedges
  • a sprinkling of brown sugar
Wild Pheasant Casserole with Apples, Cider and Brandy
Slow cooked seasonal game casserole!
Wild Pheasant Casserole with Apples, Cider and Brandy Wild Pheasant Casserole with Apples, Cider and Brandy

The perfect winter warmer... a game casserole! Made with plump breasts of wild pheasant, apples, shallots, red onions, and thyme... cooked in a delicious stock with cider and brandy! Best eaten with lashings of creamy mashed potato.... so tasty!

  1. Heat a little oil in a frying pan and, over a moderate heat, brown the pheasant breasts on both sides. Transfer to a wide bottomed casserole dish and set aside
  2. Then in the same pan, add in the bacon and garlic and pan fry for a minute or so (to crisp up the bacon a little) before adding in the flour. Mix in and then pour in the cider. Let it bubble away for a moment or two and then add in the stock. Bring to the boil, stirring continuously
  3. Finally, pour in with the pheasant breasts, nestle in the shallots, red onion, thyme and bay leaves and pop in moderate to low oven for 45 minutes to an hour. Remove from the oven, add in the apples and brandy, with a sprinkling of the brown sugar and return to the oven. Continue to cook for another 10/15 minutes
Wild Pheasant Casserole with Apples, Cider and Brandy
Slow cooked seasonal game casserole!
Wild Pheasant Casserole with Apples, Cider and Brandy Wild Pheasant Casserole with Apples, Cider and Brandy

The perfect winter warmer... a game casserole! Made with plump breasts of wild pheasant, apples, shallots, red onions, and thyme... cooked in a delicious stock with cider and brandy! Best eaten with lashings of creamy mashed potato.... so tasty!

Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 4 breasts of pheasant
  • 4 rashers of thin streaky bacon, thinly sliced
  • 2 cloves of garlic, finely chopped
  • 1 tbsp plain flour
  • 175 ml cider
  • 225 ml chicken stock
  • a glug of brandy!
  • 6 shallots, whole or halved
  • 1 large red onion, quartered
  • a few sprigs of thyme
  • 2 bay leaves
  • 1 large apple, cut into 8 wedges
  • a sprinkling of brown sugar
  1. Heat a little oil in a frying pan and, over a moderate heat, brown the pheasant breasts on both sides. Transfer to a wide bottomed casserole dish and set aside
  2. Then in the same pan, add in the bacon and garlic and pan fry for a minute or so (to crisp up the bacon a little) before adding in the flour. Mix in and then pour in the cider. Let it bubble away for a moment or two and then add in the stock. Bring to the boil, stirring continuously
  3. Finally, pour in with the pheasant breasts, nestle in the shallots, red onion, thyme and bay leaves and pop in moderate to low oven for 45 minutes to an hour. Remove from the oven, add in the apples and brandy, with a sprinkling of the brown sugar and return to the oven. Continue to cook for another 10/15 minutes