Pheasant Casserole Recipes

PHEASANT CASSEROLE

Steps:

• Disjoint bird, split breast, brown sections in butter using hot skillet. Season breast with salt, pepper, beau monde spice and celery salt.
• Turn meat often. Place in buttered casserole.
• Using same skillet, combine onion, mushroom soup, cream and sour cream. Stir constantly over low heat.
• Add wine or broth.
• As soon as mixture approaches boiling, pour over bird in casserole.
• Add button mushrooms.
• Bake covered in oven at 300-325 degrees for about 2 hours.

PHEASANT CASSEROLE

Steps:

• If you buy hung pheasants you will have to dress them, I don't bother plucking the birds I just skin them and remove the wing tips and feet.
• In a large saucepan heat 1 tablespoon of oil toss in the onions,carrot, celery, bacon and sweat gently for about five mins, put the joints in the saucepan and cover with the stock.
• Bring to the boil, lower the heat and simmer for 2 hours.
• Remove from the heat and cool quickly, cover and leave in the fridge overnight
• When required, skim the fat from the surface and discard, remove the meat from the stock,
• Drain and discard the stock leaving the veg, put this in a clean casserole dish,
• Remove the meat from the bones and cut into cubes put on top of the veg,
• Make up the packet of Chasseur mix and pour into the dish.
• Cover and put in a preheated oven 180c for thirty to forty mins or until piping hot.
• Thicken if required with cornflour.
• Serve with creamy mashed potatoes.

CHEESY PHEASANT CASSEROLE

Steps:

• Heat oil in a pan.
• Preheat oven to 375°F.
• Spray a casserole dish with non-stick cooking spray.
• Cut pheasant or chicken breasts into 1 inch chunks.
• In a bag combine crushed potato chips, flour, cayenne pepper, garlic salt, and black pepper.
• Coat pieces with scrambled egg.
• Add pheasant into bag with potato chip mixture and shake to coat.
• When pieces are coated put into hot oil and saute until pheasant is cooked through (no pink in the middle).
• In a bowl combine soup, 1/2 bag of cheddar cheese, rice, milk, green pepper, onion, garlic, jalapeno and water.
• Add cooked pheasant to bowl and stir to combine.
• Pour mixture into a casserole dish and top with remaining cheese.
• Cover and cook for about 45 minutes or until rice is done.
• Cook uncovered for last 10 minutes.