Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pheasant casserole. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pheasant Casserole is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Pheasant Casserole is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have pheasant casserole using 22 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pheasant Casserole:

1. Make ready 2 tbsp plain flour
2. Prepare Salt
3. Make ready Ground black pepper
4. Prepare 3 tbsp rapeseed oil
5. Prepare 1 pheasant, jointed (easiest done using poultry shears)
6. Get 2 rashers bacon, cut into pieces smoked or unsmoked, as preferred)
7. Take 1 onion, roughly chopped
8. Prepare 2 banana shallots, in half-moon slices
9. Prepare 2 cloves garlic, thinly sliced
10. Prepare 2 stalks celery, roughly chopped
11. Make ready 100 g chestnut mushrooms, thickly sliced
12. Make ready 200 ml port
13. Prepare 100 ml chicken stock
14. Get 1 satsuma or other orange, juice of plus a little grated rind
15. Get 1/2 tsp dried rosemary
16. Make ready 1 parsnip, quartered/in chunks
17. Take 2 carrots, quartered/in chunks
18. Get 2 bay leaves
19. Take 1 tbsp red currant jelly
20. Make ready Salt
21. Get Ground black pepper
22. Make ready A few fresh coriander leaves, chopped (for garnish)

Instructions to make Pheasant Casserole:

1. Pre-heat oven to Gas Mark 2 or electric equivalent (Circotherm 140C).
2. Season the flour and bring 2 tbsp oil to a high heat in an ovenproof casserole dish, in the meantime dusting the pheasant pieces in the seasoned flour.
3. Quickly brown the poultry all over and set aside on a plate for Step 4.
4. Stir any “sticky” bits in the pan loose and, if necessary, use a very little of the port wine to deglaze the casserole. Add the remaining oil and return to a medium-high heat. Fry the bacon pieces until beginning to crisp, then add the onions, shallots and garlic for another 4 minutes, only stirring to avoid sticking, until softened but not burnt. Add the celery and mushrooms and stir gently but thoroughly.
5. Return the pheasant to the pan and pour over the port, stock and satsuma juice/rind and sprinkle in the rosemary. Add the parsnip and carrots and bring to the boil. Add a little seasoning, the bay leaves and the redcurrant jelly and stir all thoroughly. Cover the casserole and place in the pre-heated oven. Cook for 90 minutes, checking a couple of times and adding more stock if needed. Season to taste, add the coriander garnish and serve piping hot with your choice of accompaniments.

So that is going to wrap it up for this exceptional food pheasant casserole recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!