@carieoates I love pheasant casseroled in red wine. Is this pheasant already hung? It needs hanging for at least a week after being killed before you eat it.
If it's not plucked, I skin it without plucking as it saves a lot of time. Joint it into 4 pieces. Brown the joints in oil/butter. Remove and keep warm. Fry some bacon bits. Deglaze the pan with red wine. Return the pheasant and bacon to the pan, add more red wine to cover the meat. Add some baby onions or shallots, a couple of tablespoons of redcurrant jelly or blackberry jam, a dash of Worcestershire sauce, salt and pepper. Put in the oven on a low heat (about 150 degrees Celsius) for at least 3 hours or longer if the bird is an old one.
Serve with mash and green veg. And the rest of the red wine!
I'd say 1 pheasant should serve 2 people.
If it's not plucked, I skin it without plucking as it saves a lot of time. Joint it into 4 pieces. Brown the joints in oil/butter. Remove and keep warm. Fry some bacon bits. Deglaze the pan with red wine. Return the pheasant and bacon to the pan, add more red wine to cover the meat. Add some baby onions or shallots, a couple of tablespoons of redcurrant jelly or blackberry jam, a dash of Worcestershire sauce, salt and pepper. Put in the oven on a low heat (about 150 degrees Celsius) for at least 3 hours or longer if the bird is an old one.
Serve with mash and green veg. And the rest of the red wine!
I'd say 1 pheasant should serve 2 people.
