Whitewell Pheasant Casserole
By John H GlenAdded 207 recipes
The Story Behind The Recipe
When I first started work at the Whitewell Hotel in 1971 (now known as the inn at Whitewell) under Chef George McGuire it was my job to prepare all the game and like many young commis chefs I used to dread the start of the shooting season as it meant that I had to dress what seemed like limitless brace of pheasant, grouse and partridge however being able to dine on this simple but magnificent and exceedingly popular dish made up for it. I always find that casseroles and stews are improved the day after they are prepared and reheated, which makes this just what the doctor ordered for a dinner party seeing that everything apart from any vegetables and potatoes you might want to serve with it, is ready! We like Potato Dauphinoise with this and it is simply mouth-watering with some good homemade warm crusty bread to sop up the juices.