This refined pheasant casserole combines browned bird, smoky bacon, wild mushrooms, chestnuts and a lightly creamy white wine sauce. It is a comforting autumn and winter main course with deep woodland flavor and a polished French country feel.
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Overview
Preparation
30 min
Cooking
50 min
Total time
80 min
Servings
4
Marinade
No
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
faisão inteiro
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
10 min
Pat the pheasant dry and trim away any excess fat. If the lower leg tendons are prominent, remove them for easier eating. Season the bird well inside and out with salt and black pepper. If you have the liver and gizzard, reserve them for the braise.
10 min
Clean the ceps and chanterelles carefully and cut any large mushrooms into chunky pieces. Slice the onions, crush the garlic cloves and cut the bacon into lardons if needed. Keep the chestnuts ready for later.
10 min
Heat 2 tablespoons of the butter with the oil in a large casserole over medium-high heat. Brown the pheasant thoroughly on all sides until richly golden, turning carefully so the skin colors evenly. Pour in the cognac and let it bubble for a few seconds; flame if you wish and it is safe to do so. Transfer the pheasant to a plate.
10 min
In the same casserole, add the bacon and onions. Cook until the bacon begins to render and the onions soften without taking too much color. Add the garlic and cook for 30 seconds. Pour in the white wine, scrape up the browned bits from the bottom, add the bouquet garni and reduce by about half.
15 min
Pour in the chicken stock and return the pheasant to the casserole. Add the reserved liver and gizzard if using. Cover and cook gently over low heat for 15 minutes, turning the pheasant once halfway through so it cooks evenly.
15 min
Meanwhile, sauté the mushrooms in the remaining butter in a separate pan over medium-high heat until lightly colored and their moisture has mostly evaporated. Season lightly. Add them to the casserole around the pheasant, cover and continue cooking gently.
10 min
Add the chestnuts to the casserole and cook, covered, until the pheasant is just tender and the juices run clear at the thigh. Avoid overcooking, as pheasant can dry out quickly.
3 min
Transfer the pheasant, mushrooms and chestnuts to a warm serving dish. Discard the bouquet garni. Pour the braising liquid into a saucepan, skim excess fat if needed, then stir in the cream and reduce over high heat until lightly thickened and glossy, about 2 to 3 minutes. Taste and adjust the seasoning. Spoon the sauce over the pheasant, scatter with parsley and serve hot.
2 min
Tips
Plating
Pairings
Creamy mashed potatoes
Soft mashed potatoes are ideal for soaking up the white wine and cream sauce.
Celeriac purée
A silky celeriac purée adds a subtle earthy sweetness that suits pheasant beautifully.
Buttered green beans
A fresh green vegetable balances the richness of the bacon, cream and mushrooms.
Food & wine pairing
FAQ
Yes. If ceps or chanterelles are unavailable, use a mix of chestnut mushrooms, oyster mushrooms and portobello mushrooms. The flavor will be slightly different but still delicious.
Cook it gently and avoid over-braising. Pheasant is leaner than chicken, so it benefits from moderate heat, a covered pot and enough stock to keep the cooking environment moist.
Yes. You can make it a few hours ahead and reheat it gently. The sauce often tastes even better after resting. Reheat carefully so the pheasant stays tender.
Brandy is the closest substitute. If you prefer to avoid spirits, simply leave it out and add a splash more white wine.
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