Pheasant casserole with bacon, and berries is a proper old-school classic that is the perfect intro to cooking this game bird.
- 15g dried mushrooms
- 25g butter
- 2 oven-ready pheasants, jointed
- 4 juniper berries, crushed
- 2 onions, finely chopped
- 125g smoked streaky bacon lardons
- 1tbsp plain flour
- 300ml (1/2pint) red wine
- 300ml (1/2pint) stock (any kind)
- 150g button mushrooms
- 2tbsp Bonne Maman Berries and Cherries Conserve
1Preheat the oven to 180°C (fan oven 160°C), gas mark 4.
2Soak the dried mushrooms in 300ml (1/2 pint) warm water for 20 mins. Drain, reserving the liquid, and finely chop.
3In a large casserole, melt the butter and brown the pheasant pieces well on all sides. Remove with a slotted spoon and set aside.
4Add the juniper berries to the pan with the onions and bacon and fry gently for 10 mins until golden.
5Stir in the soaked mushrooms and flour, followed by the wine and stock. Bring to the boil, return all the pheasant pieces, cover and cook in the preheated oven for 25 mins.
6Uncover the casserole, stir in the button mushrooms, cover again and return to the oven for a further 20-25 mins until very tender.
7Using a slotted spoon, transfer the contents of the casserole to a warm platter leaving the cooking juices behind. Cover and keep warm.
8Bring the cooking juices to the boil and stir in the conserve. Add a little of the mushroom soaking liquid if needed. Bubble for 1-2 mins, then spoon over the pheasant and serve.