Hearty pheasant casserole with winter vegetables


  • 2 pheasants, about 550g each
  • 15g plain flour
  • Salt & pepper
  • 3tbsp olive oil
  • 200g smoked bacon, cut into cubes
  • 2 carrots, peeled and thickly sliced
  • 2 parsnips, peeled and cut into chunks
  • baby onions, peeled
  • 2tbsp runny honey
  • 200ml red wine
  • Few thyme sprigs
  • 500ml chicken stock
    • Outline Skewers Sketch


Serves 4-6

There is nothing more tasty than a hearty casserole served with crust warm bread during the cold winter months. Why not try something different in your Amigo Oven – Pheasant casserole!

  • Fire up your wood fired oven to maximum temperature (550c) and let the temperature drop to approx. 250c (falling oven). Remove all wood/embers and place the dish inside the oven and close the door. After approx. 30 minutes remove the foil and cook for a further 30 minutes or until tender.
  • Preparation: Joint and the pheasants. Season the flour with salt and pepper and use to lightly dust the pheasant pieces.
  • Heat the olive oil in a large flameproof casserole and brown the pheasant pieces all over, in batches if necessary. Set aside on a plate.
  • Add the bacon cubes to the casserole and fry for 2-3 minutes, stirring frequently.
  • Add the carrots, parsnips and baby onions to the pan and fry, stirring, for 2-3 minutes until starting to soften.
  • Add the honey, pour in the wine and cook until the liquid has reduced by half. Return the pheasants to the casserole, add the thyme and pour over the stock.
  • Season with salt and pepper, seal the casserole dish with foil and place in the oven.
  • Serve with pureed potatoes and a slice of fresh bread baked in your Amigo Oven.