Pheasant Casserole

How to Make Pheasant Casserole

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1. Heat the oven to 160°C / 325°F (140°C / 285°F fan). Season the flour with the salt and pepper and dust the pheasant pieces in it, shaking off the excess.

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2. Heat the oil in a large, heavy casserole over medium-high heat and brown the pheasant in batches for 3 to 4 minutes on each side. Lift onto a plate.

   Mark done Start 3 min timer

3. Add the bacon to the pot and cook for 5 minutes until golden, then add the shallots, carrots, celery and mushrooms and cook for 6 minutes. Stir in the garlic and cook for 1 minute.

   Mark done Start 5 min timer

4. Pour in the cider, scraping up the browned bits, and boil for 3 minutes. Add the stock, mustard, thyme and bay leaves.

   Mark done Start 3 min timer

5. Nestle the pheasant legs into the liquid, cover with a tight lid and cook in the oven for 45 minutes.

   Mark done Start 45 min timer

6. Add the breasts to the pot, pushing them under the liquid, cover again and cook for 30 minutes more, until the meat is tender and the legs are coming away from the bone.

   Mark done Start 30 min timer

7. Lift out the meat and keep it warm. Add the apple wedges to the pot and simmer on the hob for 5 minutes until just softening, then stir in the cream, if using, and simmer for 2 minutes.

   Mark done Start 5 min timer

8. Remove the bay leaves and thyme stalks, return the pheasant to the pot, scatter with the parsley and serve.

   Mark done

Tips for Making Pheasant Casserole

• Add the breasts halfway. They are done in about half the time of the legs, and left in from the start they turn dry and stringy.
• Wild birds can contain shot. Run your fingers over the meat and chew carefully, and cut away any bruised flesh near a wound.
• Ask the butcher to joint the birds. A pheasant is awkward to divide, and it takes a professional a minute.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Pheasant Casserole

• Buttery mashed potato
• Braised red cabbage
• Steamed kale

Storing & Reheating Pheasant Casserole

Keeps in the fridge for up to 3 days and tastes better on the second day. Freezes for up to 3 months without the cream; defrost overnight and reheat gently on the hob.

Pheasant Casserole FAQ: Common Questions

Pheasant Casserole Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.