Pheasant Casserole

PUBLISHED: 14:57 19 December 2014 | UPDATED: 14:57 19 December 2014

Adrian Bird serves up his pheasant casserole

Adrian Bird serves up his pheasant casserole


By Adrian Bird, Bidwells

The St Albans team tuck inThe St Albans team tuck in


1 pheasant

1 tablespoon olive oil

50g chopped bacon

1 small onion

275ml of red wine

275ml of chicken stock

2 tablespoons redcurrant jelly


Place a tablespoon of olive oil in a wok/large saucepan and heat. Add the bacon and onion and lightly fry. Add the pheasant and brown all over. Turn the heat down and add remaining ingredients and leave to simmer for approximately 50 minutes or until the meat easily comes away from the bones. Remove the pheasant from the liquid and strip off all the meat. Return the meat to the liquid and thicken to taste

This can be made in advance and frozen and then reheated in a slow cooker or saucepan.

Serve with sauté potatoes and green beans.

Make me, Eat Me! by Bidwells can be bought from Bidwells St Albans, 45 Grosvenor Road, or online for £10 All proceeds to charity including the Pepper Foundation

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