Ingredients with Measurements:
- 2 pheasants, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups red wine
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons flour
- 2 tablespoons butter
Special Equipment Needed:
- Large casserole dish with lid
- Large skillet
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the pheasant pieces and brown on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, until the vegetables are softened.
4. Add the red wine, chicken broth, tomato paste, bay leaves, thyme, salt, and pepper to the skillet. Stir to combine.
5. Add the pheasant pieces back to the skillet and bring to a simmer.
6. Cover the skillet with a lid and transfer to the preheated oven. Bake for 1 hour.
7. In a small bowl, mix the flour and butter together to form a paste.
8. Remove the casserole from the oven and stir in the flour and butter paste. Return to the oven and bake for an additional 30 minutes, or until the sauce has thickened.
9. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 12g
Protein: 50g
Sodium: 800mg
Substitutions for ingredients:
- Pheasant can be substituted with chicken or turkey.
- Red wine can be substituted with beef broth or vegetable broth.
- Carrots and celery can be substituted with other vegetables such as mushrooms or potatoes.
Variations:
- Add bacon or pancetta for extra flavor.
- Use different herbs such as rosemary or sage.
- Add pearl onions or shallots for a sweeter flavor.
Tips and Tricks:
- Brown the pheasant pieces well to add flavor to the casserole.
- Use a good quality red wine for the best flavor.
- Make sure to let the casserole rest before serving to allow the flavors to meld together.
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 10-15 minutes or until heated through.
Presentation Ideas:
Serve the casserole in individual bowls or on a large platter.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Serve with a side of mashed potatoes or crusty bread.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Steamed rice
Troubleshooting Advice:
- If the sauce is too thin, mix more flour and butter together and add to the casserole.
- If the sauce is too thick, add more chicken broth or red wine.
Food Safety Advice:
- Make sure the pheasant is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Casseroles have been a popular dish for centuries, with variations found in many cultures around the world.
Flavor Profiles:
This dish has a rich and savory flavor, with notes of red wine and herbs.
Serving Suggestions:
Serve with a glass of red wine for a complete meal.
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Taste: Savory, Rich, Earthy, Tangy, Herbaceous