Faisan en casserole recipe
information
Preparation time: 20 minutes.
Cooking time: 2 3/4 hours.
Oven temperature: 160°C, 325 °F, gas 3.
Calories: 491 per portion
ingredients
40 g (1 1/2 oz) butter
1 large pheasant, quartered
2 large onions, chopped
1 garlic clove, crushed
450 ml (1 3/4 pint) beef stock
grated rind and juice of 1 orange
150 ml (1/4 pint) red wine
1 bay leaf
bouquet garni
salt and pepper
2 tablespoons cornflour
1 large pheasant, quartered
2 large onions, chopped
1 garlic clove, crushed
450 ml (1 3/4 pint) beef stock
grated rind and juice of 1 orange
150 ml (1/4 pint) red wine
1 bay leaf
bouquet garni
salt and pepper
2 tablespoons cornflour
method
1. Melt the butter in a flameproof casserole, add the pheasant and fry until browned on all sides; remove from the casserole.
2. Add the onions and garlic to the pan and cook gently for 10 minutes. Return the pheasant to the casserole, add the beef stock, orange rind and juice, herbs and salt and pepper to taste.
3. Bring to the boil, then cook in the oven for 2 1/2 hours, or until tender.
4. Transfer the pheasant to a warmed serving dish; keep hot. Mix the cornflour to a smooth paste with a little of the liquid in the casserole.
5. Add to the remaining liquid and cook, stirring over moderate heat, until thickened. Spoon the sauce over the pheasant to serve.
Unplucked game birds should be hung by the neck in a cool, airy place 3 - 10 days after they are shot, before being prepared for cooking or the freezer.
2. Add the onions and garlic to the pan and cook gently for 10 minutes. Return the pheasant to the casserole, add the beef stock, orange rind and juice, herbs and salt and pepper to taste.
3. Bring to the boil, then cook in the oven for 2 1/2 hours, or until tender.
4. Transfer the pheasant to a warmed serving dish; keep hot. Mix the cornflour to a smooth paste with a little of the liquid in the casserole.
5. Add to the remaining liquid and cook, stirring over moderate heat, until thickened. Spoon the sauce over the pheasant to serve.
Unplucked game birds should be hung by the neck in a cool, airy place 3 - 10 days after they are shot, before being prepared for cooking or the freezer.
serving amount
serves 6
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