Perthshire Pheasant Casserole
Tender jointed pheasant braised slowly with smoky bacon, sweet eating apples, and dry cider in a rich, warming Scottish casserole.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large flameproof casserole dish with lid
- •Sharp kitchen knife
- •Chopping board
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 28 g
- carbs
- 16 g
- fibre
- 2 g
- protein
- 48 g
- calories
- 540 kcal
Instructions
- 1
Dust the jointed pheasant pieces thoroughly in the seasoned plain flour and shake off any excess.
- 2
Melt the butter with rapeseed oil in a large flameproof casserole dish over medium heat.
- 3
Brown the pheasant pieces in batches for 5 to 6 minutes until golden, then transfer to a plate.
- 4
Add the chopped bacon to the dish and fry for 4 minutes until crisp and browned.
- 5
Add the sliced onions to the bacon fat and cook gently for 6 minutes until soft and translucent.
- 6
Toss the apple wedges into the dish and stir for 2 minutes to colour lightly.
- 7
Pour in the dry cider and scrape up any caramelised brown bits from the base of the dish.
- 8
Pour in the chicken stock and add the thyme sprigs, bringing the liquid to a gentle simmer.
- 9
Return the browned pheasant pieces to the dish, cover with the lid, and turn the hob to low.
- 10
Simmer gently for 50 minutes until the pheasant meat is tender and cooked through.
- 11
Stir in the double cream, simmer uncovered for 5 minutes, and season with salt and pepper to taste.
- 12
Scatter over the chopped fresh parsley before serving hot from the casserole dish.
Chef's tips
Always check wild pheasant carefully for shot before cooking. If using sharper cooking apples instead of dessert eating apples, cut them into larger chunks so they do not break down completely during simmering.
Ingredient substitutions
- dry apple cider → cloudy apple juice with 1 tsp cider vinegar
- pheasant → partridge or skin-on bone-in chicken thighs
- double cream → crème fraîche or leave out for a lighter broth
Storage
Cool completely and store in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a covered saucepan over low heat on the hob until piping hot throughout, adding a splash of stock if needed.
Common mistakes to avoid
- •Simmering at too high a heat, which makes lean wild game meat tough and dry.
- •Skipping browning the pheasant, missing out on deep caramelised flavour in the braising sauce.
- •Leaving wild shot in the bird without inspecting each joint thoroughly before cooking.
Serving suggestions
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