Easy Pheasant Casserole Recipes

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TENDER PHEASANTS



Tender Pheasants image

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories     Meat and Poultry Recipes     Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

Steps:

  • Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
  • Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

PHEASANT CASSEROLE



Pheasant Casserole image

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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