Pheasant winter bake recipe

A hearty winter bake which makes the most of game.

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Pheasant
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 105 mins
  • Serves: 8

Step-by-step

  1. Place the pheasant breasts in a saucepan and pour over the white wine. Bring to the boil and simmer slowly for 45 minutes.
  2. Remove the cooked pheasant breasts from the saucepan, keeping the juice in the saucepan. Shred the meat and lay it evenly on the bottom of a casserole dish.
  3. Add the butter and chicken stock cube to the saucepan of meat juices and gently heat. Slowly add plain flour to make a roux. Once the roux has begun to thicken, season well and add the double cream and chopped parsley. Leave the sauce to stand whilst you complete the next step.
  4. Finely chop the shallots, mushrooms and bacon, and fry for 5–10 minutes until the shallots turn a pale golden colour.
  5. Layer the mix on top of the shredded pheasant. Pour over the sauce so the meat is completely covered.
  6. Heat the oven to 180°C/350°F/gas mark 4.
  7. Using a food processor, make a fresh batch of breadcrumbs with the granary loaf. Fry the breadcrumbs in olive oil and season with black pepper. Place the fried breadcrumbs over your dish as the top layer.
  8. Pop the dish into the oven and cook for 25–35 minutes. Serve straight away once baked.

Image: oxyzay/Shutterstock

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