Recipes Shooting

Recipe: Pheasant cassoulet

Slow cooked pheasant breasts pair with butter beans, sausage and smoked bacon in this comforting pheasant cassoulet recipe.

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A slow cook pheasant cassoulet recipe supplied by the Game for Anything kitchen & ideal for frozen pheasant breasts!

Supplied by the Game for Anything kitchen

Pheasant Cassoulet | Serves 4

Ingredients

4 pheasant breasts
4 good-quality herby sausages
8 rashers of smoked streaky bacon, sliced
2 celery sticks, finely sliced
2 carrots, finely diced
2 onions, finely chopped
2 cloves of garlic, crushed
1 tin of tomatoes
100ml red wine
100ml water
½tbsp caster sugar
¼tsp dried chilli flakes
½tsp hot paprika
1tsp smoked paprika
1tbsp tomato purée
1 bay leaf
2 sprigs of fresh thyme
1 tin of butter beans, drained
Salt & pepper
Olive oil for frying

Method

1. Pre-heat the oven to 180°C.

2. Add the sliced bacon to an oven- and hob-proof casserole dish, and fry on the hob until cooked. Remove from the dish and set aside.

3. Place the sausages into the casserole dish and brown them on all sides. Then, remove from the dish and set them to one side with the bacon.

4. Add a splash of olive oil to the casserole dish, along with the finely chopped onions, and gently fry these for 5 minutes until softened. Now add the crushed garlic and fry for a further 2 minutes.

5. Trim the pheasant breasts and cube into pieces about 1cm thick.

6. Place the pheasant in the casserole dish with the onion and garlic, and cook until the meat is slightly browned.

7. Return the bacon and sausages to the dish, then add the celery, carrots, tomatoes, red wine, water, sugar, chilli flakes, paprika, tomato purée, bay leaf and thyme.

8. Stir thoroughly and bring to the boil.

9. Place the lid on, and move to the oven to cook for 1 hour.

10. After an hour, add the beans, and cook for a further 30 minutes.

11. Remove from the oven and season with salt & pepper to your taste.

Serve with: home-baked bread

Both of the recipes featured this monthin this month’s Sporting Shooter form part of a range of recipe cards that Game for Anything has begun supplying to their local shoots.

If you’d like some GFA cards to hand out to the Guns at your shoot, or if you’d just like to find out more, please contact one of the GFA founders, Chris Marney, at chris@gameforanything.co.uk or Mark Robson at mark@gameforanything.co.uk