Pheasant Casserole.


  • 2 pheasants.
  • 4 oz unsmoked bacon cut into 3 or 4 pieces.
  • 25g (1oz) butter or oil.
  • 225g (8oz) shallots. 2
  • 5g (1oz) flour.
  • 570ml (1 pint) good stock or chicken stock cube.
  • 2 tsp redcurrant jelly.
  • 100ml (4fl oz) white wine.
  •  Bouquet garni.
  • 8 whole field mushrooms.
  • Salt and pepper.
  • Chopped parsley.


  1. Melt butter or oil in large pan and brown the pheasants all over then remove from pan.
  2. Saute the onions and bacon and remove from pan.
  3. Add enough flour to pan to take up the remaining juices.
  4. Mix well and add the remaining ingredients except the parsley.
  5. Place the pheasants in the casserole and surround with onion and bacon mix, bring to boil.
  6. Place in oven and cook on low heat for 1 hour or until tender.
  7. Add mushrooms before end of cooking, tucking them in around and under the pheasants.

Serve with a horseradish crème fraiche and greens.

Courtsey of “Game to Eat”.