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

Classic Pheasant Casserole

Author: Flavelo
Recipes Main Courses
Pheasant meat is lean and prone to drying out, making a casserole (or braise) the ideal cooking method. Long, low-temperature cooking breaks down tough fibers into gelatin, while bacon fat keeps everything succulent. The earthy notes of red wine and mushrooms harmonize perfectly with the gamey bird.
🕒 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

  • Dutch Oven or Heavy Pot with Lid
  • Cutting Board

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Fry the bacon until crispy to render the fat, then remove. In the same fat, sear the salted pheasant pieces until golden brown.

Tip: Searing doesn't 'seal in juices', but it creates essential savory flavor compounds.
2 ✓

Remove the meat. In the remaining fat (add butter if needed), sauté the chopped vegetables until soft.

Tip: The vegetables help release the tasty browned bits stuck to the bottom of the pot (deglazing).
3 ✓

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

Tip: The acidity of the wine helps tenderize the meat fibers.
4 ✓

Return the meat and bacon to the pot, add herbs, cover, and simmer on very low heat for 1.5 hours.

Tip: The key to braising is a gentle simmer, not a rolling boil.
5 ✓

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

Tip: Mushrooms have high water content and cook quickly, so add them last to prevent them from disintegrating.

Recipe FAQ

The meat is still tough.
Game birds vary in age. If it's tough, it simply needs more time and liquid. Collagen needs time to break down into gelatin.

Ingredients

  • 1 whole Pheasant (dressed and jointed)
  • 2 medium Red Onions
  • 2 medium Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 4 oz Bacon (chopped)
  • 3-4 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 2 cups Chicken Stock
  • 3/4 cup Red Wine
  • 2 sprigs Fresh Thyme
  • 1 leaf Bay Leaf
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 8 oz Mushrooms (Cremini or Button)