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Cooking up a pheasant casserole is like taking a trip back to rustic, hearty meals that warm the soul. This dish combines tender pheasant with a medley of vegetables and rich red wine, creating a symphony of flavors that’s both comforting and elegant. Perfect for a cozy dinner, this recipe will make you feel like a gourmet chef in your own kitchen. Let’s dive into this delicious adventure!
The name of the recipe: Pheasant Casserole Recipe
Ingredients:
- 1 pheasant, jointed
- 2 onions, chopped
- 3 carrots, sliced
- 2 celery sticks, chopped
- 2 cloves garlic, minced
- 200 ml chicken stock
- 200 ml red wine
- 2 tbsp olive oil
- 1 tsp thyme
Instructions:
- Preheat your oven to 180°C (350°F).
- Heat olive oil in a large casserole dish over medium heat. Brown the pheasant pieces on all sides, then remove and set aside.
- In the same dish, add onions, carrots, celery, and garlic. Cook until softened.
- Return the pheasant to the dish. Add chicken stock, red wine, thyme, salt, and pepper.
- Cover and transfer to the oven. Cook for 1 hour 30 minutes, or until the pheasant is tender.
What You Will Need
Read more: Pheasant Stew Recipe
What you will need to make pheasant casserole
- Pheasant: Provides a rich, gamey flavor that forms the backbone of this hearty casserole.
- Onions: Adds sweetness and depth, balancing the strong flavors of the pheasant.
- Carrots: Brings a subtle sweetness and a bit of crunch to the dish.
- Celery: Adds a fresh, slightly peppery flavor, complementing the other vegetables.
- Garlic: Infuses the casserole with a robust, aromatic flavor.
- Chicken stock: Enhances the overall flavor, adding a savory depth to the casserole.
- Red wine: Adds richness and a touch of acidity, helping to tenderize the pheasant.
- Olive oil: Used for browning the pheasant and sautéing the vegetables, adding a subtle fruitiness.
- Thyme: Brings a fragrant, earthy note that pairs well with the gamey pheasant.
Tools and Instruments Required
What tools/instruments will be needed to make Pheasant Casserole Recipe
- Casserole dish: Essential for cooking the pheasant and vegetables together, ensuring even heat distribution and flavor melding.
- Knife: Needed for chopping onions, carrots, celery, and jointing the pheasant.
- Cutting board: Provides a stable surface for safely chopping vegetables and jointing the pheasant.
- Measuring cup: Ensures accurate measurement of chicken stock and red wine for consistent flavor.
- Wooden spoon: Useful for stirring vegetables and mixing ingredients without scratching the casserole dish.
- Oven: Required to cook the casserole, making the pheasant tender and flavors well combined.
Pheasant Casserole Recipe
A hearty and flavorful pheasant casserole perfect for a cozy dinner.
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Ingredients:
Main Ingredients
- 1 pheasant, jointed
- 2 onions, chopped
- 3 carrots, sliced
- 2 celery sticks, chopped
- 2 cloves garlic, minced
- 200 ml chicken stock
- 200 ml red wine
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
- Preheat your oven to 180°C (350°F).
- Heat olive oil in a large casserole dish over medium heat. Brown the pheasant pieces on all sides, then remove and set aside.
- In the same dish, add onions, carrots, celery, and garlic. Cook until softened.
- Return the pheasant to the dish. Add chicken stock, red wine, thyme, salt, and pepper.
- Cover and transfer to the oven. Cook for 1 hour 30 minutes, or until the pheasant is tender.
Notes:
Serve with mashed potatoes or crusty bread.
Read more: Okra Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole up to the point of baking.
- Let it cool completely.
- Cover tightly with foil or a lid.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed, adding an extra 10 minutes.
Freezing Instructions
- Assemble the casserole but don't bake.
- Let it cool completely.
- Wrap tightly in plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Bake as directed, adding an extra 15-20 minutes.
Using red wine in this pheasant casserole not only adds depth to the flavor but also helps tenderize the meat, making it incredibly succulent.
Frequently Asked Questions
FAQ:
How long does it take to cook the pheasant casserole?
About 1 hour 30 minutes in the oven.
Can I use white wine instead of red wine?
Yes, but it will change the flavor slightly.
What can I serve with pheasant casserole?
Mashed potatoes or crusty bread work well.
Can I make this dish ahead of time?
Absolutely, it tastes even better the next day.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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