Entrée: United Kingdom – Pheasant Casserole with Wild Mushrooms

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

1 whole pheasant, jointed into pieces, about 2.6 lb (1.2 kg)
Salt and freshly ground black pepper, to taste
2 tbsp (15 g) plain flour
3 tbsp (45 ml) vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
8 oz / 225 g wild mushrooms, cleaned and sliced
1 cup (240 ml) chicken or game stock
1 cup (240 ml) dry white wine
2 bay leaves
2 sprigs fresh thyme
1 tbsp (14 g) butter

Instructions

1. **Prepare the Pheasant:** Season the pheasant pieces with salt and pepper, then dust with flour. Heat vegetable oil in a large casserole dish over medium-high heat and brown the pheasant pieces on all sides. Remove and set aside.

2. **Saute the Vegetables:** In the same dish, add the onions and cook until soft and translucent. Add the garlic and cook for another minute before adding the wild mushrooms. Cook until the mushrooms are browned and softened.

3. **Cook and Simmer:** Return the pheasant pieces to the casserole, pour over the stock and wine, and add the bay leaves and thyme. Bring the mixture to a gentle simmer, cover, and cook on low heat for about 45-60 minutes until the pheasant is tender.

4. **Finish and Serve:** Stir in the butter for a glossy finish, remove the bay leaves and thyme sprigs, and adjust seasoning if necessary. Serve warm with crusty bread or mashed potatoes for a nourishing, delectable meal.