Pheasant Casserole


Serves 4


2 pheasants – or 1 pheasant breast per person.
110g (4oz) unsmoked bacon, cut into 3 or 4 pieces
25g (1oz) butter or oil
225g (8oz) shallots
25g (1oz) flour
570ml (1 pint) good stock or chicken stock cube
2 tsps redcurrant jelly
100ml (4fl oz) white wine
Bouquet garni
8 whole field mushrooms
Salt & pepper
Chopped parsley


  • Melt butter or oil in a large pan and brown the pheasants all over. Remove and set aside.
  • Sauté the shallots and bacon. Remove from the pan.
  • Add enough flour to the pan to take up the remaining juices. Mix well.
  • Add the stock, season and bring to the boil to thicken.
  • Return the pheasant to the pan.
  • Add the shallots and bacon and cover.
  • Cook in the oven at 160°C / 375°F / Gas 5 for approx 1 hour or until the juices run clear.
  • Add the mushrooms about 10 minutes before the end of cooking.
  • Serve with fresh vegetables and crème fraiche mixed with horseradish.