Pheasant Casserole

Ingredients for Pheasant Casserole

Instructions for Pheasant Casserole

To prepare the Pheasant Casserole recipe, please follow these instructions:

Brown pheasant pieces in 25 g butter el. Margarine on the frying pan on the stove electric. In a preheated brow. Bring the rest of the fat into a large pot to the microwave and melt it for 30 seconds. At highest effect. Add onion and celery and turn for 3 min. At highest effect. Add the apple and turn for 1 min. At highest effect. Stir the flour and add cider and hot broth a little at a time. Boil for 2-3 min. At highest effect. Stir around 2-3 times during cooking. Put the pheasant pieces in the pan, season with spices. Cook under cover for 5 minutes. At maximum power and then for 30-35 min. On medium effect until the meat is tender. Stir calvados and whipped cream in. Serve the dish with sprinkled parsley. Remove the kernel from the apple, cut it in and pen with lemon juice. Slice the celery between the apple boats and arrange it along the edge of each plate together with the onion boats.