Speedy stove-top mulled cider pheasant casserole

Wild & Game


6 pheasant breast fillets, chopped
1 onion, diced
3 medium carrots, chopped
2 leeks, sliced
2 medium potatoes, cut into large chunks
500ml cider
500ml chicken stock
2tsp honey
heaped 1/2tsp mixed herbs
pinch ground cloves
pinch cinnamon
1tbs cornflour
2tbs soured cream


Serves 4-6

For this Speedy Pheasant Casserole fry the vegetables for a few minutes until the onion is translucent. Add the pheasant and cook for a couple more minutes until it’s starting to brown on the outside.

Add the cider, stock, honey, herbs and spices and cook for 20-30 minutes until the pheasant and potatoes are cooked.

Mix the cornflour with water and stir it into the pot to thicken the sauce.

Turn off the heat once the pheasant is cooked and stir in the soured cream. Season to taste and serve with rice or as a stew with bread.