Pheasant & wild rice casserole







Cook Time

90-95 Min


  • 400g/14oz pheasant, diced
  • 250g/9oz wild rice
  • 225g/8oz mushrooms, sliced
  • 75g/3oz butter
  • 1 onion, chopped
  • 50g/2oz plain flour
  • 300ml/10fl oz chicken stock
  • 300ml/10fl oz milk
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 50g/2oz slivered almonds, toasted
  • salt and freshly groundblack pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Poach the pheasant in simmering water for 1 hour or until tender.
  • Prepare the rice according to the packet instructions.
  • Sauté the mushrooms in half of the butter, then remove from the pan and reserve. Sauté the onion in the remaining butter until softened. Remove from the heat, and stir in the flour until smooth. Gradually stir the stock into the flour mixture, then add the milk. Return to the heat and cook, stirring constantly, until thick.
  • Add the rice, mushrooms, pheasant and parsley, and season with salt and pepper. Transfer the mixture to a large casserole dish, and sprinkle with the almonds. Bake in the oven for 25–30 minutes. Serve hot.
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