About this recipe: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.
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
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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.