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Pheasant Casserole and Dumplings

Name: Pheasant Casserole and Dumplings
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Ingredients: 3-4 tbsp olive oil; 25 g salted butter; 4 pheasant breasts (cut into cubes (about 2cm cubed)); seasoned plain flour (to dust the pheasant); 1½ onion (chopped finely); 3 cloves garlic (coarsely chopped); 1 glass red wine (large); 500 ml water; 1 chicken stockpot; 1 chicken oxo cube; 4 carrots (small or 2 large carrots, diced); 3 sticks celery (sliced); 1 packet cooked chestnuts; 1 tsp cumin seeds; 1 tsp mixed herbs (or herbs de Provence); salt and pepper to taste; 100 g self raising flour; 50 g suet; 1 pinch salt; 1 tbsp fresh parsley (finely chopped (otpional)); 5 tbsp water

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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.

Pin Recipe

Prep Time 25

Cook Time 1 35

Total Time 2

Servings: 4 people

Course: Main Course

Cuisine: British

Ingredients Equipment Method Video Notes

Ingredients

For the casserole

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

For the dumplings

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

Equipment

Grill Temperature

then

Surfaces

then add

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

Set up your Egg for direct cooking with the temp at about 200°C. No need for the ConvEGGtor at this stage.
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.
Add your sliced onion, carrots and celery. Fry until they soften.
Once softened, deglaze the pan by adding some red wine.
Now add your garlic, cumin, herbs and your stockpots.
Add back your pheasant.
Now cover with water and stir to make sure the stockpots dissolve.
Season with black pepper.
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.
Now allow your cassserole to cook for about an hour.
Add your chestnuts, which were cut in half.
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.
Keep the setup of your Egg as indirect (ConvEGGtor in) but raise the temperature to 200°C.
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.
We served this dish with some Cavalo Nero and a dauphinoise and gratin.

Video

Notes

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

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