Hairy Bikers Slow Cooker Pheasant Casserole Recipe
If you want a rustic and cozy meal, this Hairy Bikers Slow Cooker Pheasant Casserole Recipe is perfect. It is a hearty, slow-cooked dish that makes game meat taste tender and delicious.
Ingredients
- 2 whole pheasants jointed into legs and breasts
- 100 g smoked bacon lardons or chopped bacon
- 2 tablespoons vegetable oil
- 2 medium onions roughly chopped
- 3 large carrots peeled and sliced into thick rounds
- 2 stalks of celery chopped
- 250 g chestnut mushrooms halved
- 300 ml red wine like Malbec or Shiraz
- 400 ml chicken or game stock
- 2 tablespoons tomato purée
- 2 bay leaves
- 3 sprigs of fresh thyme
- 1 tablespoon plain flour mixed with a little water for thickening
- Salt and black pepper to taste
Instructions
Brown the Pheasant
- Heat the oil in a large frying pan over high heat. Brown the pheasant pieces until the skin is golden and crispy on all sides.
Cook the Bacon
- Remove the pheasant and place it into the slow cooker. In the same pan, fry the bacon lardons until they are brown and crunchy.
Sauté the Vegetables
- Add the onions, carrots, and celery to the pan with the bacon. Cook for five minutes until the vegetables begin to soften and smell sweet.
Add the Mushrooms
- Stir in the halved chestnut mushrooms and cook for another three minutes. This helps the mushrooms absorb the tasty fat from the bacon.
Deglaze the Pan
- Pour the red wine into the frying pan while it is still hot. Use your wooden spoon to scrape the bottom to release the flavor.
Combine the Liquids
- Stir in the tomato purée and the chicken stock. Bring the liquid to a quick simmer so all the flavors blend together perfectly.
Fill the Slow Cooker
- Pour the vegetable and wine mixture over the pheasant pieces in the slow cooker. Make sure the meat is mostly covered by the delicious liquid.
Add the Herbs
- Tuck the bay leaves and fresh thyme sprigs into the pot. Season generously with salt and black pepper to enhance the savory game flavor.
The Slow Cook
- Put the lid on and cook on "Low" for 6 hours. You can also cook it on "High" for 3 to 4 hours if you are busy.
Thicken the Gravy
- Stir in the flour and water paste 30 minutes before serving. This will turn the thin juices into a rich, glossy, and thick gravy.
Notes
- If you do not have pheasant, you can use chicken thighs for a similar result.
- Add a splash of brandy to the wine for a much richer, festive flavor.
- Use leeks instead of onions for a softer and more delicate onion taste.
- If the sauce is too thin, leave the lid off for the last 30 minutes.
- You can add baby potatoes directly into the pot to make a full meal.
- Always check the pheasant for any small lead shot before you start cooking.