Pheasant Casserole Food
PHEASANT CASSEROLE
This recipe calls for Beau Monde seasoning. Beau Monde is a mellow beefy flavor with broad tones of celery, onion and garlic. Widely sought for use in party dips and Bloody Marys. Marvelous on salads, green vegetables, or pot roast. It can be hard to find. Spice Island is one brand. There seems to be a lot of recipe for making Beau Monde seasoning with a lot of ingredients in them, I'm sure they're all good so if you can't find the seasoning in the grocery store make your own or just omit altogether.
Provided by Catnip46
Categories Pheasant
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1343.8, Fat 76.7, SaturatedFat 31.9, Cholesterol 375.6, Sodium 1185.6, Carbohydrate 25.6, Fiber 1.2, Sugar 6.6, Protein 98.7
PHEASANT CASSEROLE
A hearty, warm and deep flavoured dish ideal for cold winter nights.
Provided by cdabee
Time 45m
Yield Serves 4
Number Of Ingredients 0
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.
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