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Pheasant Casserole

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Ingredients
  Pheasant 1
  Bacon slices 2
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Shallots 3 , peeled and chopped
  Canned button mushrooms 6 Ounce (1 Small Can)
  Chicken broth 10 Ounce
  Lemon juice 2 Tablespoon
For stuffing
  Chopped cooked ham 1⁄2 Cup (8 tbs)
  Cooked rice 6 Tablespoon
  Sherry 3 Tablespoon
  Salt To Taste
  Pepper To Taste
  Marjoram 1 Pinch
  Powdered thyme 1 Pinch
  Egg 1
Directions

GETTING READY
1) Preheat the oven to temperature of 325 degrees.
2) Mix toghter all the ingredients for stuffing and bind then together with a beaten egg. Stuff the pheasant, truss and over the breast, wrap the bacon slices.

MAKING
3) In a skillet, heat the butter and brown the pheasant properly all over. Put it in a casserole.
4) In the butter which has been left behind in the skillet, saute the shallots and the mushrooms which have been drained. Add the vegetables to the casserole, dampen with a little broth, cover and cook for nearly 90 minutes.

SERVING
5) Adjust the seasoning just before serving and sprinkle lemon juice all over. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bacon
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
4

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