PHEASANT RECIPES | BBC GOOD FOOD
Get your game on with our pheasant recipes. A dinner party favourite, this bird can be cooked in classic roasts, casseroles, pies or even made into meatballs.
Provided by Good Food team
Number Of Ingredients 1
SLOW COOKER PHEASANT CASSEROLE RECIPE - GOOD HOUS…
Try this luxurious slow cooker pheasant casserole recipe. The pheasant will cook until meltingly tender.
Provided by The Good Housekeeping Cookery Team
Categories dinner
Total Time 8 hours 15 minutes
Prep Time 20 minutes
Cook Time 7 hours
Yield 8 servings
Number Of Ingredients 13
Steps:
Season the pheasant portions and dust with flour. Melt 40g (11/2oz) of the butter in a large pan and brown the pheasant portions, in batches, over a high heat until deep golden brown on all sides. Transfer pheasant to a slow cooker (don't turn the cooker on at this point).
Add the bacon rashers to the empty pheasant pan and fry over a high heat for 4min, turning once during the cooking time, until golden. Turn the heat to medium, add the onions, celery, juniper berries and ginger and cook for 8-10min until the vegetables have softened.
Add the flour and cook, stirring, for 2min, then gradually stir in the hot stock and the cider and bring to the boil, stirring frequently. Carefully pour the mixture over the pheasant pieces in the slow cooker, season well, then cover and cook on Low for 6-7hr until the pheasant is tender.
Lift out the pheasant and put into a warmed dish and cover loosely to keep warm. Strain the sauce through a sieve into a pan. Stir in the cream, bring to the boil and bubble for 10min or until syrupy.
Quarter, core and cut the apples into wedges, then toss in the lemon juice. Melt the remaining butter in a small pan and fry the apple wedges for 2-3min until golden. Put the pheasant back into the sauce, along with the apples, warm through and check the seasoning before serving.
Nutrition Facts : Calories 478 calories
More about "pheasant stew recipe recipes"
SLOW COOKER PHEASANT CASSEROLE RECIPE - GOOD HOUS…
From goodhousekeeping.com
Total Time 8 hours 15 minutes
Category dinner
Calories 478 calories per serving
Season the pheasant portions and dust with flour. Melt 40g (11/2oz) of the butter in a large pan and brown the pheasant portions, in batches, over a high heat until deep golden brown on all sides. Transfer pheasant to a slow cooker (don't turn the cooker on at this point).
Add the bacon rashers to the empty pheasant pan and fry over a high heat for 4min, turning once during the cooking time, until golden. Turn the heat to medium, add the onions, celery, juniper berries and ginger and cook for 8-10min until the vegetables have softened.
Add the flour and cook, stirring, for 2min, then gradually stir in the hot stock and the cider and bring to the boil, stirring frequently. Carefully pour the mixture over the pheasant pieces in the slow cooker, season well, then cover and cook on Low for 6-7hr until the pheasant is tender.
Lift out the pheasant and put into a warmed dish and cover loosely to keep warm. Strain the sauce through a sieve into a pan. Stir in the cream, bring to the boil and bubble for 10min or until syrupy.
Quarter, core and cut the apples into wedges, then toss in the lemon juice. Melt the remaining butter in a small pan and fry the apple wedges for 2-3min until golden. Put the pheasant back into the sauce, along with the apples, warm through and check the seasoning before serving.
PHEASANT BREASTS BRAISED IN CIDER RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.4
- Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve.
BLUE CHEESE DRESSING RECIPE - NYT COOKING
Reviews 5
Total Time 2 minutes
Calories 450 per serving
- Combine all the ingredients in a mixing bowl. Chill until ready to serve.
BLUE CHEESE DRESSING RECIPE - NYT COOKING
Reviews 5
Total Time 2 minutes
Calories 450 per serving
- Combine all the ingredients in a mixing bowl. Chill until ready to serve.
SLOW COOKER BEEF AND ALE CASSEROLE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 6 hours
Category autumn, feed a crowd, winter, dinner, meat
Cuisine American
Calories 434 calories per serving
Put the flour in a large mixing bowl and season. Toss a third of the beef in flour to coat, shaking off excess. Heat 1tbsp oil in a large frying pan over medium heat. Fry meat until browned all over. Remove with a slotted spoon to the slow cooker after each batch. Repeat with the remaining meat using 1tbsp oil each time. Add the stock to the pan, scraping up brown bits.
Pour the stock into the slow cooker slowly and mix well with the beef. Mix in the onions, ale, bay leaf and thyme. Finally stir in the mushrooms and carrots and season. Cover with a lid and cook on high for 4hr.
Meanwhile, make dumplings. Mix all ingredients, apart from cheese, in a bowl with plenty of seasoning, or pulse in a food processor until mixture resembles breadcrumbs. Add cheese and mix in to form larger flakes, then sprinkle over 1–2tbsp water to bring the dough together. Roll into 6 balls and dot around stew leaving a 2cm gap between them. Cover again with the lid and cook for a further 1hr.
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