If you’ve never tried the taste of game birds, then preparing this slow cooker Pheasant Red Wine Casserole recipe is a must, made with 2 large pheasants, 2 tablespoons of plain flour, 50 grams of butter, and 4 slices of streaky bacon.

To make your Pheasant Red Wine Casserole in the slow cooker, start by seasoning and flouring the pheasant pieces. Brown them with butter in a pan, then transfer to your slow cooker. Add the browned bacon, onions, celery, and ginger, pour in 150 ml of hot chicken stock and 350 ml of dry red wine, and let it cook on low for 6-7 hours until tender.

Check out the full recipe and discover how effortlessly you can whip up this sumptuous dish. It’s a straightforward, no-fuss adventure into gourmet cooking that promises delicious rewards.

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What is Pheasant ?

Pheasant is a type of game bird known for its rich, gamey flavor, making it a prized ingredient in many culinary traditions. This bird is often prepared roasted, grilled, or incorporated into various dishes for its tender meat, which provides a unique alternative to more common poultry like chicken or turkey.

What is Pheasant Red Wine Casserole?

Pheasant Red Wine Casserole is a hearty, flavorful dish that combines quartered pheasants with ingredients such as 2 tablespoons of plain flour, 50 grams of butter, and 4 slices of streaky bacon, halved. This casserole is slow-cooked in a mixture of 150 ml of hot chicken stock and 350 ml of dry red wine, resulting in a tender, aromatic meal that’s perfect for colder months or special occasions.

Slow Cooker Pheasant Red Wine Casserole Ingredients

• 2 large pheasants, prepared for the oven and quartered
• 2 tablespoons of plain flour, with a bit more for dusting
• 50 grams of butter
• 4 slices of streaky bacon, without rinds, cut in half
• 2 onions, finely chopped
• 2 stalks of celery, chopped
• 1 tablespoon of dried juniper berries, slightly crushed
• 2.5 cm piece of fresh root ginger, peeled and minced
• 150 ml of hot chicken or pheasant stock
• 350 ml of dry red wine
• 150 ml of heavy cream
• 4 crisp apples (e.g., Granny Smith), cored and sliced
• 1 tablespoon of lemon juice

How To Make Slow Cooker Pheasant Red Wine Casserole

1. Prepare the Pheasant: Season the pheasant pieces and lightly dust them with flour. In a large skillet, melt 40 grams of butter over high heat. Brown the pheasant pieces until they’re deeply golden on all sides. Transfer the browned pheasant to the slow cooker (leave it off for now).
2. Cook Bacon and Vegetables: In the same skillet, fry the bacon slices over high heat for 4 minutes, flipping once until golden. Lower the heat to medium, add the onions, celery, juniper berries, and ginger. Cook for 8-10 minutes until the vegetables are soft.
3. Make the Sauce: Sprinkle in the flour, stirring for 2 minutes. Gradually add the hot stock and red wine, stirring constantly. Bring the mixture to a boil, then carefully pour it over the pheasant in the slow cooker. Season to taste, cover, and cook on low for 6-7 hours until the pheasant is tender.
4. Finish the Sauce: Remove the pheasant to a warm dish and cover loosely. Strain the cooking liquid into a saucepan. Add the cream and bring to a boil. Let it bubble until the sauce thickens into a syrupy consistency, about 10 minutes.
5. Cook the Apples: Toss the apple slices in lemon juice. In a small pan, melt the remaining butter and sauté the apples until golden, about 2-3 minutes. Return the pheasant and apples to the sauce, warm everything through, and adjust seasoning as needed before serving.

Recipe Tips

• Brown Like a Boss: Ensure you brown the pheasant pieces to a rich golden hue, as if they’ve been sunbathing, to lock in flavors. This step is the secret handshake to flavor town, sealing those juices inside like a treasure chest.
• Wine Wisdom: Choose a red wine you’d happily drink; the pheasant doesn’t want to swim in anything subpar. Think of it as inviting the wine to dinner; you wouldn’t serve your guests a drink you wouldn’t enjoy yourself, right?
• Slow Cooker Savvy: Don’t rush the cooking process. The slow cooker is like a spa for your pheasant, gently coaxing it to tender perfection. Imagine it lounging, absorbing all the delicious flavors over hours, emerging rejuvenated and ready to impress.
• Sauce Sophistication: When reducing the sauce, let it simmer to the consistency of a heartwarming hug. This is when the magic happens, turning liquid gold into a rich, velvety cloak that drapes beautifully over the pheasant, like the perfect accessory to its flavor ensemble.

What To Serve With Your Pheasant Red Wine Casserole

Feel free to serve your Pheasant Red Wine Casserole with roasted baby carrots, bacon-wrapped asparagus, wild rice pilaf, sweet potato wedges, and a light kale salad. These sides offer a balanced mix of flavors and textures that complement the rich taste of the casserole​​.

How To Store Pheasant Red Wine Casserole

In The Fridge:

Cool the casserole completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Ensure it’s tightly sealed to maintain freshness and prevent absorbing other fridge odors.

In The Freezer:

Freezing is not recommended for this casserole due to the potential for texture changes in the cream-based sauce and vegetables. It’s best enjoyed fresh or stored in the fridge.

How To Reheat Pheasant Red Wine Casserole

Reheat your Slow Cooker Pheasant Red Wine Casserole by transferring it into an oven-safe dish and covering it with aluminum foil. Warm in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Alternatively, for a quicker option, microwave individual servings on a microwave-safe plate, covered, stirring occasionally until ho

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