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Pheasant Casserole and Dumplings

Pheasant Casserole and Dumplings

We were kindly gifted some pheasants by one of our Instagram followers, who had been on the first shoot of the season.

We’ve used the pheasant breasts to make a hearty seasonal casserole with our favourite herby dumplings served alongside cavalo nero and celeriac and turnip dauphinoise.

Cooking Surfaces

Dutch Oven

Cooking Surfaces

and

200°C

Ingredients

For the casserole

  • 3-4 tbsp olive oil
  • 25g salted butter
  • 4 pheasant breasts, cut into cubes (about 2cm cubed)
  • Seasoned plain flour to dust the pheasant
  • 1 1/2 onion, chopped finely
  • 3 cloves of garlic, coarsely chopped
  • A large glass of red wine
  • 500ml water
  • 1 chicken stockpot
  • 1 chicken oxo cube
  • 4 small carrots (2 large carrots), diced
  • 3 sticks of celery, sliced
  • 1 packet cooked chestnuts
  • 1 tsp cumin seeds
  • 1 tsp mixed herbs or herb de Provence
  • salt and pepper to taste

For the dumplings

  • 100g self raising flour
  • 50g suet
  • 1 pinch salt
  • 1 tbsp fresh parsley, finely chopped (otpional)
  • 5 tbsp water

Notes

I use a Lodge Dutch oven most of the time. I like its lid being able to be a skillet. 

Method

  1. Setup your Egg for direct cooking with the temp at about 200°C. No need for the ConvEGGtor at this stage.
  2. Heat the olive and butter oil in your Dutch oven, flour your pheasant pieces lightly and then fry in small batches until they colour. Set them aside.
  3. Add your sliced onion, carrots and celery. Fry until they soften.
  4. Once softened, deglaze the pan by adding some red wine.
  5. Now add your garlic, cumin, herbs and your stockpots.
  6. Add back your pheasant.
  7. Now cover with water and stir to make sure the stockpots dissolve.
  8. Season with black pepper.
  9. Setup your Egg for an indirect cook by adding your cold ConvEGGtor. You’re aiming for a temp of 150°C. Adding your ConvEGGtor should bring down the temp to this level but you will have to adjust the vents.
  10. Now allow your cassserole to cook for about an hour.
  11. Add your chestnuts, which were cut in half.
  12. Make your dumplings, by putting all the ingredients in a bowl and stirring.  You may want to use your hands to bring the mixture together but don’t overwork it. If the dough is too dry, add a touch more water. The dough will make 8 dumplings.
  13. Keep the setup of your Egg as indirect (ConvEGGtor in) but raise the temperature to 200°C.
  14. Add your dumplings and cook for a further 20-25 minutes until the dumplings have puffed up a little and the sauce has gone a little crusty around the inside of the casserole dish.
  15. We served this dish with some Cavalo Nero and a dauphinoise and gratin.
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