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Pheasant casserole(english)
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Soups & Stews, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| | Pheasants | | 2
| tbsp | Beef dripping | | 1
| | Onion | | 1
| | Carrot | | 1
| | Stick of celery | | | Salt and pepper | | 2
| | Glasses red wine |
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Procedures:
| 1 | Set oven to 350°F or mark Prepare the vegetables and chop them roughly. | | 2 | Joint the pheasants, using the breasts and legs only (this saves having too many bones to cope with). | | 3 | Heat the beef dripping in a thick frying pan and brown the pheasant joints. | | 4 | Remove from the pan and place in a casserole dish. | | 5 | Place the vegetables in the frying pan and cook for 2 minutes, add the red wine and bring to the boil. | | 6 | Pour the mixture over the pheasant joints, season and cover the casserole. | | 7 | Cook in the oven for 1-1 ?hours until tender. |
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