Recipe

Slow Cooked Phesant - Game Bird Recipe

	Capedread / All my dishes 2 years ago If you like game birds you'll like this one, definitely a hearty dish can also be adapted for Slow Cookers, 7 -8 hrs on low adding veg for last 2hrs. Prep:15m Cook:240m Servings:6	Capedread
	easy slow

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Recent Gawkers

totalxin

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Ingredients

INGREDIENTS

• a brace of pheasants -( 2)

• 3 tbsp sunflower oil

• 3 large onions

• 4 sticks roughly chopped celery

• clove of garlic peeled and crushed

• 3 carrots

• 225g swede

• 1 large red pepper

• 100g Wild mushrooms

• 225 g of smoked bacon scraps diced

• 100g chorizo

• 300 ml red wine

• 300 ml chicken stock

• 1 tbsp each of white flour, Worcester sauce, A generous helping of elderberry or redcurrant jelly jam

• 1 tbsp each chopped fresh herbs (parsley and thyme are ideal) ,

• salt and pepper to season

Directions

METHOD

1. Tie the legs of the birds tightly.

2. Heat sunflower oil in a casserole dish on the hob and add the pheasants.

3. Brown them all over in the oil and set aside on a plate.

4. Chop celery, onion, garlic, carrots, swede, red pepper, wild mushrooms

5. In same casserole dish fry the bacon then add all the chopped vegetables and chorizo.

6. Stir in the flour thoroughly. Add stock, wine, elderberry jelly, Worcester sauce and bring back to the boil. Add the pheasants and put on the lid. Cook very slowly in the oven for 3-4 hours at 120-150 degrees Celsius until meat is tender.

8. Lift the birds out of the pot, place on a plate and allow to cool enough to handle. Pull all the meat off the bones and return to the casserole dish.

9. Add salt and pepper to taste. Add the fresh herbs.

10. Garnish with chopped parsley and serve

Not quite what you're looking for? See more Main Dish / Wild Game

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