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Pheasant casserole served in a rustic dish with fresh herbs.
Rich and tasty pheasant stew with red wine sauce

Pheasant casserole

Author: Flavelo
Recipes Main Courses
A 'casserole' means a stew cooked over a low heat. Pheasant meat is lean and prone to drying out, which is why this is the gentlest way to prepare it. During the long, low-temperature cooking, the meat fibres soften (collagen breakdown), and the fat from the added bacon keeps the dish juicy. The earthy notes of the red wine and mushrooms harmonise perfectly with the taste of the game.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large cast iron pot with lid (Dutch Oven)
  • Chopping board

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Celery
⚠️ Sulphur dioxide

Instructions

1 ✓

Fry the bacon until the fat renders, then remove. In the fat, brown the salted pheasant pieces on all sides until golden brown.

Tip: Searing does not seal the pores (this is a myth!), but it creates essential roasted notes for the flavour.
2 ✓

Remove the meat, and in the remaining fat (add butter if needed) sauté the chopped vegetables.

Tip: The vegetables will dissolve the delicious meat remnants stuck to the bottom of the pot (deglazing).
3 ✓

Sprinkle with flour, stir, then pour in the wine and stock. Bring to the boil.

Tip: The acidity of the wine helps to soften the fibres.
4 ✓

Return the meat and bacon, season, and simmer under a lid over a very low heat for 1.5 hours.

Tip: The key to braising is that the liquid should only just simmer.
5 ✓

Add the mushrooms and cook for another 20 minutes until everything is tender.

Tip: Mushrooms have a high water content and cook quickly, so it is sufficient to add them at the end so they don't disintegrate.

Recipe FAQ

The meat remained tough.
The age of game meat varies. If tough, give it more time and liquid! Collagen needs time to break down into gelatin.

Ingredients

  • 1 whole Pheasant (oven-ready, jointed)
  • 2 whole Red onions
  • 2 whole Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 100 g Bacon (lardons or chopped rashers)
  • 50 g Butter
  • 2 tbsp Plain flour
  • 500 ml Chicken stock
  • 200 ml Red wine
  • 2 sprigs Fresh thyme
  • 1 whole Bay leaf
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 200 g Mushrooms (button or chestnut)