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Pheasant casserole recipes

Our top 3 of 3 Pheasant casserole recipes

Pheasant Casserole Recipe at MyDish

based on 2 reviews


Pheasant Casserole

by ScottQuinnell

by ScottQuinnellViewed 4583 times


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


    1. 1- Place meat and vegetables in casserole dish and put on oven to warm at 180 c

    2. 2- Pour over 1 bottle of 2 litre cider and half a pint of water.

    3. Add the flour, mustard, cranberry jelly, oxo cubes, salt & pepper and mixed herbs.

    4. 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.

    5. 4- Serve with creamed mashed potatoes and fresh spinach cooked for 5 mins in garlic butter.

    6. Heaven!!!


    • by Jail Bird!

      Jail Bird!  Mon Nov 1 2010   • Reply

      Yes, come on! Bit of slacking here!!


      KATRINAWADHAM  Sun Oct 31 2010   • Reply

      Hi Tony Have the ingredients materialised yet for the pheasant.

    • by Redtigerlily

      Redtigerlily  Fri Jan 29 2010   • Reply

      Hope you cook as well as you played rugby, I enjoyed watching you (and your Dad and brothers) on many occasions!

    • by Jail Bird!

      Jail Bird!  Tue Jan 26 2010   • Reply

      So where are the ingredients???!!!

    • by SwordFishTromBones

      SwordFishTromBones  Fri Oct 3 2008   • Reply

      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 Hilary P

      Hilary P  Fri Oct 3 2008   • Reply

      Please can we have the ingredients for the featured recipe for pheasant casserole?

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    Pheasant Casserole By the Glenlyon Gourmet Recipe at MyDish

    based on 0 reviews


    Pheasant Casserole By the Glenlyon Gourmet

    by Glenlyon Gourmet

    by Glenlyon GourmetViewed 1897 times


      I love healthy, honest & traceable food. A freshly shot pheasant from the Estate where we live doesn't get any more honest & traceable! It's seasonal NOW! Let me know how you do?


      1. 1. Put the flour on a plate and grind some salt and pepper over it. Dust the pheasant pieces lightly with the seasoned flour, shaking off any excess (the flour will help thicken the sauce as the casserole cooks).

      2. 2. Cut the bacon rashers into 5 or 6 pieces each. Peel the onion and carrots and chop them into fairly chunky pieces. Wash and chop the celery into 3 or 4 pieces per stick.

      3. 3. Preheat the oven to 120 C, 250 F, gas ½. Heat some oil in a frying pan over a medium heat. Add the bacon and fry gently until lightly browned. Use a slotted spoon to transfer the bacon to a casserole dish.

      4. 4. Gently fry the vegetables in the same oil in the frying pan. After about 5 minutes, when they are just lightly coloured (golden, not brown) and softened a little bit, add them to the bacon in the casserole dish. By gently browning the bacon and vegetables, you'll be creating some delicious flavours that will all contribute to the sauce.

      5. 5. Put the pheasant pieces in the pan (you might want to add another tablespoon of oil to the pan first if it's looking a bit dry). Fry at a good sizzle for 6 or 7 minutes, turning them several times, until the pieces are nicely browned on the outside.

      6. 6. Transfer the pheasant pieces to the casserole but keep the frying pan on the heat. There will be some tasty morsels sticking to the bottom of the pan and it would be a crime not to get them into your casserole! The best way to do this is to pour about half the cider into the pan. As it begins to bubble, rub a wooden spatula over the surface of the pan to loosen the tasty bits. This is called "deglazing".

      7. 7. Add the rest of the cider to the pan, along with the redcurrant jelly, mustard, cream, rosemary and thyme. Season with salt and plenty of black pepper. Pour this mixture into the casserole and top up with enough stock or water to just cover the pheasant.

      8. 8. Put the casserole on the hob and bring the liquid to a very gentle simmer, so that a few bubbles are just popping on the top rather than bubbling furiously. Wearing oven gloves, put the lid on the casserole, transfer it to the preheated oven and leave for about 1¼ hours to complete cooking. Then check that the pheasant meat is nice and tender (pierce using a sharp knife) - it might need another 15 minutes in the oven. Serve with plain boiled potatoes or mash and lightly cooked greens, such as kale or cabbage. .

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      • 2tbsp plain flour
      • 1 plump pheasant, cut into 4 pieces
      • 4 rashers free-range or organic streaky bacon
      • 1 onion
      • 2 carrots
      • 2 celery stalks
      • a little sunflower oil
      • 250ml cider
      • 1 tsp redcurrant jelly
      • 1 tsp English mustard, heaped
      • 2 tbsp double cream
      • 1 sprig rosemary and thyme
      • 350 to 400ml vegetable stock, organic chicken stock or water salt
      •  freshly ground black pepper
      Pheasant Casserole with Sausages Recipe at MyDish

      based on 2 reviews


      Pheasant Casserole with Sausages

      by Ely Eats

      by Ely EatsViewed 5024 times


        1. Brown pheasant in hot butter. Remove and add sausages, onion and bacon. When brown, remove sausages and replace the pheasant with wine and herbs.
        2. Cover pan tightly and simmer for 45 minutes. Add mushrooms quatered and sausages cut into 3. Continue to cook for 7 minutes. Remove pheasant and carve. Add stock to pan, remove herbs and thicken with kneaded butter.
        3. Boil up and spoon sauce over dish, garnish with glazed onions. Blanch 1.5lb. baby onions and return to pan with 1.5 oz butter and 2tsp. castor sugar. Stir and cover till brown and cooked, keeping lid on pan.

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        • 1 brace pheasant
        • 2 oz butter
        • 12 oz chipolata sausages
        • 1 onion finely chopped
        • 2x 6oz thick rashers green bacon cut in thick stripes and blanched
        • 2 glasses red wine
        • 2" good stock (chicken cube)
        • 12 oz button mushroom
        • 1 bouquet garnish