Pheasant casserole with mushrooms

    Pheasant casserole with mushrooms


    22 people made this

    About this recipe: A lovely way to enjoy pheasant, which is simply braised with lots of mushrooms. Serve with mash or boiled potatoes.

    Serves: 8 

    • 2 pheasants, cleaned and jointed
    • 60g seasoned flour
    • 110g butter
    • 400g mushrooms, sliced
    • 1 onion, chopped
    • 2 chicken stock cubes
    • 225ml hot water
    • juice of 1/2 a lemon
    • 1 teaspoon salt, or to taste
    • 1 teaspoon ground black pepper

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Dredge the pheasant pieces in the seasoned flour. Heat the butter in a casserole, and brown the pheasant pieces on all sides. Remove from casserole and set aside.
    2. Saute mushrooms and onions in the casserole until browned. Add pheasant back to pan, along with the remaining ingredients. Cover and cook over low heat about 1 hour or until tender.


    You can season plain flour with simply salt and pepper to coat the pheasant, or you can add your favourite dried herbs. You can also use plain flour without seasonings.

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    Reviews in English (1)


    Looked good and tasted great. Even my wife who doesn't normally eat game enjoyed it  -  19 Jan 2015

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