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

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

Method

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Ingredients

Method

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