Ingredients with Measurements:
- 2 pheasant breasts, skin removed and cut into bite-sized pieces
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup of chicken broth
- 1 cup of red wine
- 2 tbsp of tomato paste
- 1 tbsp of flour
- 1 tsp of thyme
- Salt and pepper to taste
Special equipment needed:
- Large oven-safe casserole dish with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
3. In the same skillet, add the pheasant and cook until browned on all sides. Remove the pheasant and set aside.
4. In the same skillet, add the onion, garlic, carrots, and celery. Cook until the vegetables are tender.
5. Add the flour to the skillet and stir until combined.
6. Add the chicken broth, red wine, tomato paste, thyme, salt, and pepper. Stir until combined.
7. Bring the mixture to a simmer and cook for 5 minutes.
8. Add the pheasant and bacon to the skillet and stir until combined.
9. Transfer the mixture to a large oven-safe casserole dish with a lid.
10. Cover the dish with the lid and bake for 1 hour.
11. Remove the lid and bake for an additional 30 minutes or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 12g
Protein: 40g
Sodium: 800mg
Sugar: 4g
Substitutions for ingredients:
- Pheasant can be substituted with chicken or turkey.
- Red wine can be substituted with chicken broth or beef broth.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add mushrooms to the skillet for an earthy flavor.
- Add potatoes to the casserole dish for a heartier meal.
- Use different herbs such as rosemary or sage for a different flavor profile.
Tips and tricks:
- To make this recipe ahead of time, prepare the casserole up until step 9. Cover the dish with foil and refrigerate until ready to bake.
- Serve with crusty bread to soak up the delicious sauce.
- Use a meat thermometer to ensure the pheasant is cooked to an internal temperature of 165°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the casserole in individual bowls with a sprig of thyme on top.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or red wine.
- If the casserole is too watery, add more flour to thicken the sauce.
Food safety advice:
- Always cook poultry to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Casseroles have been a popular dish in American cuisine since the 1950s. They are a convenient way to make a one-pot meal that can feed a crowd.
Flavor profiles:
This dish is savory and rich with a hint of sweetness from the carrots and red wine.
Serving suggestions:
Serve with a glass of red wine for a cozy and comforting meal.
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