Slow-cooked Pheasant casserole

Like any other Christmas I have a cookery book amongst my gifts! This time I have BEST OF BRITISH by Ed Baines . Excellent! The recipe I have chosen to make is Slow cooked Pheasant casserole. I have never cooked Pheasant before and have made it my New Years resolution to expand my range into new areas.

I’m not sure how British this dish is – Apart from the additions of Worcestershire sauce – it is more like French cuisine to me.  Well it’s a “casserole” after all. But what is most important is that this dish is so tasty ( gamey, smokey, sweet and a hint of peppery-ness from Worcestershire sauce and celery sticks).

Recipe by :  Ed Baines 


All the meat



Browning the bird


Ready for the oven


Pheasant ready, with all it’s smokey sweet peppery smell



Serves: 4


  • 2 pheasants ( I used one medium pheasant and it serves 4)
  • 3 tbs sunflower oil
  • 225g smoked bacon scraps, diced
  • 3 large onions, chopped
  • 225 g swede, chopped
  • 4 celery sticks, roughly chopped
  • 3 carrots, chopped
  • 1 large red papper, chopped
  • 100g wild mushrooms, chopped
  • 1 whole garlic bulb, cloves crushed
  • 100g chorizo, cut into thick chunks
  • 1 tbs plain flour
  • 300 ml chicken stock
  • 300 ml red wine
  • 1 tbs red current jelly
  • 1 tbs Worcestershire sauce
  • 1 tbs chopped fresh herbs ( parsley and thyme are ideal)
  • lightly steams green beans to serve
  • mash potato to serve


  1. Preheat the oven to 120C/ 250F/ gas mark 1/2 .
  2. Tie the legs of each bird tightly together, heat the oil in a casserole dish and add the pheasants. Brown them all over in the oil and remove from the dish and set aside on a plate.
  3. In the same casserole dish, fry bacon, then add all the chopped vegetables, mushroom, garlic and chorizo and stir in the flour thoroughly.
  4. Add the stock, wine, jelly and Worcestershire sauce and bring to boil.
  5. Add the pheasants, put on the lid and transfer to the oven, cooking very slowly for 3 to 4 hours until the meat is tender.
  6. Lift the birds out of the pot, place on a plate and leave until cool to handle. Pull the meat off the bones and return to the casserole , season and add the fresh herbs.
  7. Serve in a big fat soup plate with steamed beans green beans, champ potatoes and the cooking sauce ladle over!
  8. Mmmmm! the smell and the taste! Enjoy!

P1020145 The cats! Probably waiting for me to move away from the table so they can have the Pheasant. No chance my lovelies!

This entry was published on January 1, 2013 at 4:26 pm. It’s filed under All the Recipes jumbled up!, POULTRY and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

14 thoughts on “Slow-cooked Pheasant casserole

  1. Trampy is looking much less trampy in this picture.

    Happy New Year!

    • oiyoufood on said:

      Trampy will always be trampy tho!! ;0) Happy 2013!

      • Hi there, thank you very much for that. I was looking for a hatery stew recipe to help me get through the xmas time, and this sounds just what I wanted. I found an entire site here too that seems to have lots of good ideas, maybe you can get some more inspiration there. Anyway, thanks again, I will bookmark and read more another time

        • Hello there,
          I am so glad you liked this post. Hope you managed to make it and enjoy it too!
          (Sorry for such a late reply! strangely I just saw your kind comment here)!

  2. keepersmate on said:

    This is fantastic…
    We believe that if you aren’t prepared to eat it, you shouldn’t shoot it…
    We listed a couple of recipes on our blog –
    We’d be happy to add any recipes you have for game birds?!

    • oiyoufood on said:

      Hi keepersmate,
      thanks for checking out this post. I had a quick look at your blog (I am on holiday and sadly have limited internet access right now ). Sounds very exciting to have my post/ s apear in your blog!

  3. Karen on said:

    just cooked it smells divine, hopefully the son in law will like it

  4. Anonymous on said:

    You seem to have stolen this recipe from Sarah-Jane van der Westhuizen as features on Britain’s Best Dish in 2007. Naught naughty

    • Hi there, thanks for your input. As I have clearly mentioned in this post ( with the click-able links ) the recipe is from book BEST OF BRITHISH by chef Ed Bains. You can click on the link which directs you to the book . Also in my “about me ” page I have declared that almost all the recipes on my blog are from my favourites chefs and cookery books. I hope you enjoy this recipe anyway 🙂

  5. Sarah-Jane van der Westhuizen on said:

    Actually, Ed stole it from me! I was a finalist, with this dish, in ITV’s “Britain’s Best Dish” on which he was one of the judges. The recipe was published by Dorling Kindersley in the book of the same title, in 2008. I was not aware of Ed’s book Best of British until now (2016). Next time I see him, I’ll give him a friendly slap. Anyway, glad you like it. x Sarah-Jane

  6. Anonymous on said:

    I’m not bothered who’s recipes is, it’s amazing and my family love it!! Thankyou x

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