Slow cooker pheasant and beef casserole
(1)
2 hours 30 min
The slow cooker and game are a match made in heaven and this pheasant and beef stew is a taste sensation. Cooking the pheasant and beef slowly results in flavours that are rich and pronounced, ideal for a special winter dinner party gathering. Serve with a full bodied red for the table.
Beverly
13 people made this
Ingredients
Serves: 8
- 3 tablespoons olive oil
- 1 pheasant, jointed
- 450g braising steak, diced
- 450ml beef stock
- 2 large onions, chopped
- 110g mushrooms, sliced
- 2 tablespoons plain flour
- 150ml white wine
- 1 tablespoon red wine vinegar
- chopped fresh thyme, to taste
- salt and pepper, to taste
- 4 tablespoons red currant jelly
Method
Prep:30min ›
Cook:2hr ›
Ready in:2hr30min
- Preheat the slow cooker to Auto or Low setting.
- In a large frying pan over a medium heat, warm the oil then brown the pheasant joints. Transfer to the slow cooker. In the same frying pan, add the steak and brown on all sides. Add the beef stock and bring to a simmer, then transfer to the slow cooker. In the same frying pan add the onion and mushrooms and cook until soft. Sprinkle over the flour and stir, then transfer to the slow cooker along with the remainder of the ingredients.
- Cook for 7 to 8 hours on Auto or Low setting or until the beef and pheasant are tender. Remove from the oven and serve in warmed bowls.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
This was a lovely meal, I even got two people who never tried pheasant before to eat it and they loved it. The only thing I did differently was I added a scotch bonnet to give it a nice kick - 20 Jan 2017