THIS RUSTIC CASSEROLE TASTES EVEN BETTER the day after it has been made. Just be sure to reheat it gently so that the pheasant meat remains moist and succulent. Irish colcannon – creamy mash with shredded cabbage – makes a lovely accompaniment, but you could serve the casserole with ordinary mash and braised red cabbage if you prefer.
SERVES 6-8
2 pheasants, about 550g each 15g plain flour
sea salt and black pepper
3 tbsp olive oil
200g smoked bacon, cut into cubes
2 carrots, peeled and thickly sliced
2 large parsnips, peeled and cut into chunks 1/2 celerlac, peeled and cut into chunks 12 baby onions, peeled 2 tbsp runny honey 200ml red wine few thyme sprigs 500ml chicken stock
Colcannon:
750g floury potatoes, such as Desiree or King Edward 1/2 Savoy cabbage, trimmed 80g butter, cut into cubes 75ml double cream, warmed.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Joint the pheasants. Season the flour with salt and pepper and use to lightly dust the pheasant pieces. Heat the olive oil in a large flameproof casserole and brown the pheasant piec es all over, in batches if necessary. Set aside on a plate.
Add the bacon cubes to the casserole and fry for 2-3 minutes, stirring frequently. Add the carrots, parsnips, celeriac and baby onions to the pan and fry, stirring, for 2-3 minutes until starting to soften. Add the honey, pour in the wine and cook until the liquid has reduced by half. Return the pheasants to the casserole, add the thyme and pour over the stock. Season with salt and pepper, put the lid on the casserole and place in the oven. Cook for 1-1 ¼ hours until the pheasant meat is tender.
Make the colcannon while the casserole is in the oven. Peel the potatoes and cut them into large, even-sized chunks. Add to a pan of salted water, bring to the boil and cook for 12-15 minutes until tender. Meanwhile, finely shred the cabbage. Place a frying pan over a medium heat and add a quarter of the butter. When it has melted, add the cabbage and saute gently for 4-6 minutes until tender. Remove from the heat and set aside.
Drain the potatoes well, then return to the pan and place over a low heat to dry out for a minute. Take off the heat and pass through a potato ricer back into the pan, or mash well. Slowly stir in the cream, season well and gradually beat in the rest of the butter. Stir the cabbage through the mashed potato and check the seasoning.
Divide the pheasant casserole between warm plates and serve each portion with a generous helping of colcannon.
