PHEASANT CASSEROLE

Thanks to David Messingham, Berkshire, UK
for this recipe.


INGREDIENTS:
1 lb Potatoes peeled / thinly sliced
4 portions of Pheasant
1 medium sized Onion
3 rashers Bacon
1 oz Butter
1 oz Flour
pint Water
1 pinch Mixed herbs
chopped Parsley
Lemon wedges
Salt & Pepper

METHOD:
Wash and dry the pheasant portions cutting away any excess fat. Place in a large casserole.
Chop the onion and bacon and fry in butter till lightly browned.
Stir in the flour and cook for a few minutes.
Add the water gradually and stir till the mixture boils and thickens.
Season with salt and pepper, add the herbs.
Pour the sauce over the pheasant.
Place potatoes on top in a thick layer.
Brush with melted butter (or fat) and cover with a lid or foil.
Cook in a moderate oven, 180C (350F) for 1 - 2 hours.
Remove the lid for the last 30 mins to allow potatoes to brown.


Serves 4.

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