Pheasant Casseroled with Bacon, Shallots and Mushrooms in Red Wine

Name: Pheasant Casseroled with Bacon, Shallots and Mushrooms in Red Wine
Yield: Serves 6–8
Ingredients: 2 fairly small pheasants; 4 tbsp olive oil; Salt and freshly ground black pepper; 1 bottle of red wine, ideally a Beaujolais; 2 bay leaves; Salt and freshly ground black pepper; 6 slices of the best back bacon you can buy, trimmed of fat; 1 lb/450 g shallots, skinned; 1 level tsp flour; 1 lb/450 g mushrooms, each wiped, stalks cut level with the caps, and the mushrooms quartered

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is really like coq au vin only with pheasant instead of chicken. I think it is an awfully good way to use pheasant, which tends to dryness in cooking if you’re not careful. Pheasants are widely available in city supermarkets and butchers these days, and their flavour is very mildly gamey. This is a most delicious casserole, full of richly complementary flavours.

Ingredients

Main course

Ingredients

Method