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Pheasant and Cider Casserole

Serves: 4Recipe Course: MainMachine: Cooking MachineTotal time (min.): 85
pheasant-and-cider-casserole.png pheasant-and-cider-casserole.png

This is the perfect winter casserole, Pheasant, bacon & cider, as if the stars have aligned! Relatively straight forward, a one pot classic, finish with a nice slow simmer, start in the late afternoon ready for a delicious supper. Serve with your choice of potatoes or even just a good hunk of Farmhouse bread & butter. For best results cut the pheasant breast into 3 cm cubes before cooking.

Ingredients

Tools

Method

  1. Add Pheasant breast, plain flour and salt & pepper to a clean bowl
  2. Mix until coated
  3. Attach the Stir Tool
  4. Add olive oil to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Heat with splashguard fitted until hot - 1 min, 160°C, Speed OFF
  7. Transfer meat to Cooking Chef XL Bowl
  8. Cook with splashguard fitted until browned - 3 min, 160°C, Speed OFF
  9. Transfer meat to heatproof bowl then set aside
  10. Clean Cooking Chef bowl
  11. Attach the Stir Tool
  12. Add cubed bacon to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted until golden brown - 4 min, 180°C, Stir 2
  14. Then add onion, celery stalk, garlic clove and fresh thyme to the Cooking Chef XL Bowl
  15. Cook with splashguard fitted until softened - 3 min, 120°C, Stir 2
  16. Then add carrot, parsnip, dijon mustard and star anise pod to the Cooking Chef XL Bowl
  17. Cook with splashguard fitted until combined - 3 min, 120°C, Stir 2
  18. Then add cider, chicken stock and whipping cream to the Cooking Chef XL Bowl
  19. Transfer meat to Cooking Chef XL Bowl
  20. Cook with splashguard fitted until tender - 1 hr, 102°C, Stir 3
  21. Then garnish with fresh parsley and salt & pepper
  22. Serve

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