Pheasant and mix vegetable casserole

 It is the season to find wild game birds in farmers' market in UK, very affordable, 4 pounds for partridge and 5 for pheasant. The size of pheasant is similar to a spring chicken. Bake in casserole with mix vegetables to yield a rich thick sauce, will be good portion for 4 persons. 

 

Pheasant and mix vegetable casserole

1. Cut pheasant into breasts and thighs, season with salt for an hour. Quick sear the bones left behind, add bay leaves, garlic, star anise and water to cover, simmer for 2 hours.

2. Sear a small handful of salted belly pork cut into small cubes, add to the bottom of casserole. Then brown pheasant pieces lightly, keep aside.

3. Sweat red onion, cut into cubes, until caramelized, add to casserole.

4. Carry on with vegetables like carrot, butternut squash, parsnip, cabbage and a few cloves of garlic, season with salt and pepper, dry cook until soft. Then add a tbsp of plain flour, stir to brown, pour into casserole. 

Pheasant and mix vegetable casserole

5. Place pheasant pieces on top of vegetables.

6. Deglace pan with a little of red wine, add pheasant bone stock, season with salt and pepper, pour into casserole, cover with lid.

7. Bake casserole at 180˚C for 40 minutes.