Pheasant Casserole Recipe
Ingredients
| Pheasant | 1 | |
| Bacon Slices | 2 | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 2—3 shallots, peeled and chopped | ||
| Button mushrooms | 1 Can (10oz) | |
| Chicken broth | ||
| Lemon juice | ||
| STUFFING | ||
| Cooked ham | 1/2 Cup (16 tbs), chopped | |
| Cooked rice | 6 Tablespoon | |
| Sherry | 3 Tablespoon | |
| Salt, pepper | ||
| Pinch marjoram | ||
| Pinch powdered thyme | ||
| Egg | 1 | |
Directions
GETTING READY
1) Preheat the oven to temperature of 325 degrees.
2) Mix toghter all the ingredients for stuffing and bind then together with a beaten egg. Stuff the pheasant, truss and over the breast, wrap the bacon slices.
MAKING
3) In a skillet, heat the butter and brown the pheasant properly all over. Put it in a casserole.
4) In the butter which has been left behind in the skillet, saute the shallots and the mushrooms which have been drained. Add the vegetables to the casserole, dampen with a little broth, cover and cook for nearly 90 minutes.
SERVING
5) Adjust the seasoning just before serving and sprinkle lemon juice all over. Serve hot.
1) Preheat the oven to temperature of 325 degrees.
2) Mix toghter all the ingredients for stuffing and bind then together with a beaten egg. Stuff the pheasant, truss and over the breast, wrap the bacon slices.
MAKING
3) In a skillet, heat the butter and brown the pheasant properly all over. Put it in a casserole.
4) In the butter which has been left behind in the skillet, saute the shallots and the mushrooms which have been drained. Add the vegetables to the casserole, dampen with a little broth, cover and cook for nearly 90 minutes.
SERVING
5) Adjust the seasoning just before serving and sprinkle lemon juice all over. Serve hot.
Chef
