A game bird casserole

Despite my promise of the last game recipe for a while, here comes another…  My very good friend Hamish, for some reason keen to get a mention, kindly gave me two ‘partridges’ from his freezer as he thought these would make an interesting post.  I am very grateful, and at the risk of sounding otherwise, it’s quite important to mention that they are in fact 4 pheasant legs.  Hamish was also keen for me to mention that he is single (does this blog seem like a dating site?) and cooked a delicious Asian inspired pork belly on Saturday evening, to be found in Simon Hopkinson’s Roast Chicken and Other Storiesa wonderful recipe from a brilliant cook book and very well executed. 

So here’s a pheasant casserole recipe to serve 4.  Perhaps i’ll try it with partridge one day.

4 pheasant legs

1 red onion, cut into wedges

4 garlic cloves, squashed

1 apple, cut into wedges

4 potatoes, chopped

Rosemary and thyme

500ml good quality cider (I used Aspall)

Preheat the oven to 180c.  Heat some olive oil in a pan, season the pheasant and brown in batches over a medium to high heat until they have taken on a nice golden colour.  Add to a casserole with all the other ingredients and 200ml water.  Place in the oven for 1hr 30 minutes, or until cooked through.  Remove the pheasant from the dish and keep warm.  Place the rest over a high heat and let bubble down for five minutes, return the pheasant and serve.

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