Pheasant Casserole Recipe
Ingredients
| Butter | 50 Gram | |
| Shallots or small onions - 100 g, peeled | ||
| Button mushrooms | 100 Gram, cleaned | |
| Pheasant | 1 | |
| Condensed consomme - 1x298 g can | ||
| White stock or water - 300 ml | ||
| Sherry | 2 | |
| Orange - 1, for juice and rind, finely grated | ||
| Salt | 1 To taste | |
| Ground black pepper | 1 | |
| Orange slices - to garnish | ||
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) In a cooker, heat the butter.
3) Saute the shallots and mushrooms until both are
lightly browned.
4) Take out from the cooker and drain well.
5) Brown the pieces of pheasant all over.
6) Lift out and drain off any excess butter from the cooker.
7) Stir in the consomme, stock or water, sherry and orange rind and juice.
8) Mix well to remove any residues from the base of the cooker.
9) To the cooker, return the vegetables and pheasant with salt and pepper.
10) Place the lid to close the cooker, bring to high pressure and cook for 20 minutes.
11) Reduce the pressure quickly.
12) In a warmed dish, transfer the pheasant and vegetables and keep hot.
13) Return the open cooker to the heat and boil quickly to reduce the liquid by approximately one-third.
14) Taste and adjust the seasoning as necessary.
SERVING
15) Pour little sauce over the pheasant and garnish with orange slices.
16) Serve the remaining sauce separately.
1) Arrange the ingredients.
MAKING
2) In a cooker, heat the butter.
3) Saute the shallots and mushrooms until both are
lightly browned.
4) Take out from the cooker and drain well.
5) Brown the pieces of pheasant all over.
6) Lift out and drain off any excess butter from the cooker.
7) Stir in the consomme, stock or water, sherry and orange rind and juice.
8) Mix well to remove any residues from the base of the cooker.
9) To the cooker, return the vegetables and pheasant with salt and pepper.
10) Place the lid to close the cooker, bring to high pressure and cook for 20 minutes.
11) Reduce the pressure quickly.
12) In a warmed dish, transfer the pheasant and vegetables and keep hot.
13) Return the open cooker to the heat and boil quickly to reduce the liquid by approximately one-third.
14) Taste and adjust the seasoning as necessary.
SERVING
15) Pour little sauce over the pheasant and garnish with orange slices.
16) Serve the remaining sauce separately.
Chef
