Mary Berry Pheasant Casserole Recipe

This Mary Berry Pheasant Casserole Recipe is inspired by the traditional flavors of the British countryside. It is a rich and warming recipe, which calls for pheasant and dry cider. It’s a classic, foolproof recipe, ready in about 1 hour 45 minutes.

Mary Berry Pheasant Casserole Recipe Ingredients

• 2 pheasants, jointed into legs and breasts
• 2 tbsp sunflower oil
• 25 g (1 oz) butter
• 150 g (5 oz) smoked bacon lardons or chopped bacon
• 1 large onion, chopped
• 2 celery sticks, sliced
• 2 carrots, sliced into rounds
• 2 tbsp plain flour
• 300 ml (1/2 pint) dry cider
• 300 ml (1/2 pint) chicken stock
• 1 tsp dried thyme or 2 fresh thyme sprigs
• 200 g (7 oz) small chestnut mushrooms, halved
• 3 tbsp double cream (optional)
• Salt and freshly ground black pepper
• Fresh parsley, chopped for garnish

How To Make Mary Berry Pheasant Casserole

1. Prep and brown the pheasant: Start by preheating your oven to 160 C (325 F). Heat the oil and half of the butter in a large, heavy-based casserole dish over high heat. Season the pheasant pieces with salt and pepper, then brown them in batches until the skin is golden and crispy. Remove the meat and set it aside on a plate.
2. Crisp the bacon and aromatics: In the same pan, add the bacon lardons and fry them for 3 to 4 minutes until the fat has rendered and they are starting to crisp. Add the remaining butter along with the chopped onion, celery, and carrots. Sauté the vegetables for about 5 minutes until the onion has softened and everything is starting to smell aromatic.
3. Create the sauce base: Sprinkle the plain flour over the vegetables and bacon. Stir constantly for 1 to 2 minutes to cook the flour; this will be the thickener for your rich cider gravy. Slowly pour in the cider and the chicken stock, whisking or stirring well to ensure there are no lumps.
4. Start the slow simmer: Add the thyme and return the browned pheasant pieces (and any juices from the plate) back into the dish. Bring the liquid to a gentle simmer on the stovetop. Once bubbling, cover the dish with a tight-fitting lid and transfer it to the oven.
5. Slow cook to tender perfection: Let the casserole cook in the oven for about 1 hour. After an hour, take the dish out and stir in the halved chestnut mushrooms. Replace the lid and return to the oven for a final 15 to 20 minutes. At this point, the pheasant should be “fall-off-the-bone” tender.
6. The creamy finish: If you want a more indulgent, velvety sauce, stir in the double cream just before serving. Taste the sauce and adjust the seasoning with salt and pepper as needed. Remove any woody thyme sprigs and sprinkle the fresh parsley over the top.

Recipe Tips

• How to keep pheasant moist: Because pheasant is a very lean game meat, it can dry out quickly. Using bacon lardons and a slow, covered cooking method is the best way to ensure the meat stays succulent and juicy.
• Why cider works better than wine: While white wine is good, dry cider has a natural apple-like sweetness that pairs beautifully with the earthy, slightly gamey flavor of the pheasant.
• Can I use a whole pheasant: You can, but jointing the bird into legs and breasts allows the meat to cook more evenly and makes it much easier to serve once the casserole is finished.
• How to handle game birds: If your pheasant is fresh from a butcher, double-check for any remaining lead shot before you start browning the meat.

What To Serve With Mary Berry Pheasant Casserole?

This Mary Berry Pheasant Casserole Recipe is a rich, warming main dish that needs a starchy or earthy pairing! Creamy Mashed Potatoes or a serving of Buttery Celeriac Purée is the quintessential choice for soaking up the delicious cider gravy. For a balanced meal, a side of Braised Red Cabbage or Steamed Kale adds a lovely vibrant color and a hint of acidity that pairs perfectly with the game meat! A few Roasted Parsnips or a slice of Warm Crusty Bread pairs wonderfully with the savory, herby notes of the pheasant.

How To Store Mary Berry Pheasant Casserole

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Like many stews, the flavor often improves after a day as the spices and cider further infuse the meat.
• Freeze: You can freeze this casserole for up to 2 months. Thaw it thoroughly in the fridge before reheating slowly on the stove. If you added cream, you may need to give the sauce a good whisk while reheating to bring the emulsion back together.

Mary Berry Pheasant Casserole Nutrition Facts

• Calories: 420
• Total Fat: 24g
• Cholesterol: 110mg
• Sodium: 780mg
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Protein: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Sausage and Red Pepper Casserole Recipe
• Mary Berry One-Pot Sausage Casserole Recipe
• Mary Berry Slow Cooker Chicken Casserole Recipe

Mary Berry Pheasant Casserole Recipe

Author: Chloe Saidani Cooking Method:Braising Cuisine:BRitish Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 25 minutesRest time: minutesTotal time:1 hour 45 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:420 kcal Best Season:Available

Description

This Mary Berry Pheasant Casserole Recipe is a traditional game dish featuring tender jointed pheasant braised in a savory cider and bacon sauce with earthy chestnuts.

Ingredients

• 2 pheasants, jointed
• 150 g bacon lardons
• 1 onion, 2 carrots, 2 celery sticks
• 200 g chestnut mushrooms
• 300 ml dry cider and 300 ml chicken stock
• 2 tbsp flour and 25 g butter
• Thyme, salt, pepper, and parsley
• 3 tbsp double cream (optional)

Instructions

1. Preheat oven to 160 C. Brown the pheasant pieces in batches and set aside.
2. Fry the bacon until crisp, then sauté the onion, celery, and carrots in butter.
3. Stir in the flour for 2 minutes to create a base.
4. Gradually add the cider and stock, stirring until smooth.
5. Return the pheasant to the pan with thyme and bring to a simmer.
6. Cover and bake in the oven for 1 hour.
7. Add the mushrooms and bake for another 15–20 minutes until the meat is tender.
8. Stir in the cream (if using), garnish with parsley, and serve.

Notes

• Browning the pheasant pieces thoroughly before braising is the best way to seal in the juices and provide a deep color to the gravy.
• Using smoked bacon lardons provides a savory, salty fat that is the secret to making lean game meat taste incredibly rich.
• Adding the double cream at the very end is the most effective way to achieve a professional, silky finish to the cider sauce.

Keywords:Mary Berry Pheasant Casserole Recipe