Pheasant Casserole with Apple and Cabbage Recipe

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Pheasant Casserole with Apple and Cabbage Recipe

(Pheasant Recipe)

Ingredients:  Serves 4,  Oven: Preheated to 180C

2 tablespoons olive oil

2 oven-ready pheasants, each about 1 lb (550 g), cut in half and any lead shot removed

4 shallots, or 1 medium onion, peeled and sliced

8 oz (225 g) white cabbage, finely sliced

8 oz (225 g) red cabbage, finely sliced

1 lb (450 g) potatoes, peeled and chopped

2 level teaspoons paprika

6 juniper berries, crushed

About pint (150 ml) dry red wine

1 lb (450 g) cooking apples, peeled, cored and cut into thick slices

Freshly ground black pepper



Heat the oil in a large, flameproof casserole and brown the pheasants in it on all sides over a fairly high heat.  Lift the pheasants onto a plate.  Cook the shallots or onion in the casserole for 1-2 minutes.  Mix all the cabbage, the potatoes, paprika and juniper berries and pour on the wine.  Cover and cook for 5 minutes.  Add the apple slices and season with pepper.  Lay the pheasant halves on top, pouring over any juices from the plate.  Cover and cook in the preheated oven for about an hour, or until the meat feels tender and there is no pink in the juice that seeps out when you push a fork into the thickest part of the thigh.  Check from time to time that there is some liquid in the casserole and add a little more wine if necessary.  Give each diner some vegetables, apple and sauce with their meat.  Leave the diners to remove the skin from their pheasant.  The dish is complete as it is but offer some rolls for mopping up the delicious sauce.


Note:  If the lid of your casserole does not fit very tightly, cover the dish with foil, crimped round the rim to fit snugly.  The cabbage will burn on the base and spoil the flavor if all the liquid evaporates.


Nutrient Value Per Serving:

510 calories

20 g total fat (5 g saturated fat)

34 g carbohydrates

5 g fiber

180 mg sodium


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