Whitewell Pheasant Casserole
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 6
- 1 large onion
- 2 pheasants dressed and jointed
- 2 tablespoon beef dripping
- 1 large carrot
- 1 rib celery
- 1 bouquet garni a parcel of thyme, parsley stalk and bay leaf, i like to wrap th
- 10 ounces mushroom , field if possible although we do use the meaty portobello mush
- 1 pinch sea salt make it a good pinch
- 1 pinch cracked black pepper make this a good pinch also
- 12 fluid ounces red wine
- Carbohydrate 8.29342833333333 g
- Cholesterol 194.046666666667 mg
- Fat 29.5985433333333 g
- Fiber 1.33875000778834 g
- Protein 62.4920783333333 g
- Saturated Fat 9.32817 g
- Serving Size 1 1 Serving (481g)
- Sodium 928.918 mg
- Sugar 6.95467832554499 g
- Trans Fat 3.20579666666667 g
- Calories 650 calories
As a housewife, I've always loved cooking. It's a way for me to show my family and friends how much I care about them. And there's nothing more satisfying than seeing the joy on their faces when they taste something delicious that I've made.
One of my favorite dishes to make is Whitewell Pheasant Casserole. It's a classic recipe that's been passed down through generations. The pheasant is tender and juicy, and the vegetables are flavorful and colorful. It's a dish that's perfect for any occasion, whether it's a special dinner party or a casual family gathering.
I remember the first time I made this dish. I was still a young woman, and I was cooking for my husband and his friends. I was so nervous, but everything turned out perfectly. My husband and his friends loved the casserole, and they kept asking for seconds. I was so proud of myself, and I knew that I had found a new favorite recipe.
Over the years, I've made this dish many times. I've even developed my own variations on the recipe. But the one thing that has never changed is the joy that I get from making it. It's a dish that I love to share with my family and friends, and it's always a hit.
Step-by-step
- Preheat the oven to 350°F or gas mark 4.
- Roughly chop the vegetables.
- In a heavy frying pan, brown the pheasant in beef dripping. Remove from the pan and put in a casserole dish.
- Cook the vegetables in the frying pan for 2-3 minutes, then add the red wine and bring to a boil.
- Pour the mixture over the pheasant, season, add the bouquet garni, and cover. Cook in the oven for 1 to 1½ hours until tender. Reduce the juices on the stovetop if you want them thicker.
- Serve hot.
