Pheasant Casserole

serves 4 to 6

Ingredients For Pheasant Casserole:

1 pheasant or 1.1kg pieces
50g seedless raisins
15g flour
450mls water
150mls cider or white wine
65g butter
2 sticks of celery
small carrot
1 onion
2 cooking apples and 1 dessert apple
300mls of stock (improves the flavour if used from the giblets)
pinch of mixed spice
150ml yoghurt or cream
salt and pepper
Cooking Directions For Pheasant Casserole:

  1. Soak the raisins in the cider/wine for 2 hours.

    2. Make stock from the giblets of the pheasant by simmering for about an hour with the carrot, a quarter of the onion and a wee piece of the celery. Sieve before using.

  2. 3. Peel/core the apple and slice. Chop the onion and celery finely.

    4. Truss/Joint the pheasant, dust with flour and the salt, pepper and spice.

    5. Melt the butter, add the pheasant and slowly cook to brown the bird, then drain and set aside.

    6. Gently fry the onion for a few minutes, then add the celery and cooking apples and fry for a further 5 minutes.

    7. Stir in the remaining flour and cook for a minute.

  3. Add the raisins, stock and cider and bring to the boil.

    9. Turn this and the bird into a pan, place the lid and simmer for one and a half hours or until the bird is lovely and tender.

    10. Lift the bird/pieces out and set aside.

    11. If the sauce in the pan is still liquidy then leave the lid off and boil for a wee bit longer to thicken. Add the yoghurt or cream and gently reheat. Pour into a serving dish.

    12. Peel and core the dessert apple and slice into fine rings. Gently fry them in the butter and use to garnish the pheasant.