Pheasant Casserole
By ScottQuinnellAdded 1 recipes
ScottQuinnell's Story
This recipe reminds me of cold dark winter nights driving home to my wife and children after being on a shoot. It warms me up and its a lovely comfort food and very satisfying. Read More
Related categories
Main Course, English, Pheasant Casserole , Family Food, Winter, comfort food, warming, autumnal ,
Ingredients
Method
- 1- Place meat and vegetables in casserole dish and put on oven to warm at 180 c
2- Pour over 1 bottle of 2 litre cider and half a pint of water.
Add the flour, mustard, cranberry jelly, oxo cubes, salt & pepper and mixed herbs.
3- Stir through, then cook in oven with a lid on. Take out of oven and stir every hour on the hour and place back in the oven cook for 4 hours until sauce is thick, add more cider if it is too reduced.
4- Serve with creamed mashed potatoes and fresh spinach cooked for 5 mins in garlic butter.
Heaven!!!
Recent Comments Add your comment
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Please can we have the ingredients for the featured recipe for pheasant casserole?
by Hilary P on Fri Oct 3 2008 reply to this comment
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Hi Hilary -
I'm Tony, a techie member of the MyDish team. I'll look into where the ingredients have flown off to - and make sure they return :)by SwordFishTromBones on Fri Oct 3 2008 reply to this comment
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So where are the ingredients???!!!
by Jail Bird! on Tue Jan 26 2010 reply to this comment
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Hope you cook as well as you played rugby, I enjoyed watching you (and your Dad and brothers) on many occasions!
by Redtigerlily on Fri Jan 29 2010 reply to this comment
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This is lovely comfort food and very satisfying! It serves 4 Quinnells (which means big portions!!!)