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PHEASANT AND MUSHROOM CASSEROLE

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Serves: 6

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Ok, this is going to sound a bit corny, but this is what I cooked the day my boyfriend and I moved in together, as a celebratory feast to mark the occasion! I normally roast pheasants and eat with crisp green vegetables. This casserole is a flavoursome alternative with a gorgeous velvety rich sauce. A must for game lovers!

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Ingredients

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  • 3 pheasants (oven ready)
  • 125 grams butter (softened)
  • 5 tablespoons sherry vinegar
  • 300 ml port
  • 150 ml red wine
  • 600 ml chicken stock (hot)
  • 2 tablespoons plain flour
  • 2 tablespoons cranberry sauce
  • 450 grams chestnut mushrooms (halved)
  • 125 grams walnuts (halves)
  • salt
  • pepper

Method

  1. Pre-heat oven to 230 ºC/gas 8
  2. Put pheasants on a board and spread over half the softened butter. Put in a large non-stick, flameproof casserole dish Roast the birds in the oven uncovered for 20 mins Turn the pheasants over and roast for a further 20 mins. Remove from the oven and cut off the legs and wings then carefully cut the breast meat from the bone in one piece. Cover with foil and keep warm
  3. Heat the casserole over a medium heat and pour in the vinegar, port, wine and stock. Bring to the boil, scraping up any crusty bits stuck to the bottom of the casserole pan. Bubble to reduce by two thirds Season with salt and plenty of freshly ground pepper
  4. Mix the remaining butter with the flour to make a paste. Add this, bit by bit to the stock and whisk really well after each addition to get rid of any lumps.
  5. Bring back to the boil and simmer until the sauce is syrupy
  6. Add the cranberry sauce, mushrooms, walnuts and pheasant to the casserole. Cook for 15 mins until the pheasant is piping hot Serve with creamy mash

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