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Pheasant Casserole

4 stars based on 2 reviews Rate this Recipe

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!!!

Comments Add your comment

Yes, come on! Bit of slacking here!!

by Jail Bird! on Mon Nov 1 2010 reply to this comment
Hi Tony Have the ingredients materialised yet for the pheasant.

by KATRINAWADHAM on Sun Oct 31 2010 reply to this comment
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
So where are the ingredients???!!!

by Jail Bird! on Tue Jan 26 2010 reply to this comment
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
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

Ingredients

Course: Main Course
Cuisine: Other
Serves: 4
Cooking-Time: 4hrs 5 mins

By ScottQuinnell Views 3764 Added Tue Sep 9 2008

This is lovely comfort food and very satisfying! It serves 4 Quinnells (which means big portions!!!)

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