Thursday, June 12, 2008

Pheasant And Wild Rice Casserole

Pheasant And Wild Rice Casserole
serves 6

400g/14oz pheasant, diced
250g/9oz wild rice
225g/8oz mushrooms, sliced
75g/3oz butter
1 onion, chopped
50g/2oz plain flour
300ml/10fl oz chicken stock
300ml/10fl oz milk
2 tablespoons chopped fresh
flat-leaf parsley
50g/2oz slivered almonds, toasted
salt and freshly ground black pepper

• Preheat the oven to 180°C/350°F/Gas mark 4.
• Poach the pheasant in simmering water for 1 hour or until tender.
• Prepare the rice according to the packet instructions.
• Sauté the mushrooms in half of the butter, then remove from the pan and reserve. Sauté the onion in the remaining butter until softened. Remove from the heat, and stir in the flour until smooth. Gradually stir the stock into the flour mixture, then add the milk. Return to the heat and cook, stirring constantly, until thick.
• Add the rice, mushrooms, pheasant and parsley, and season with salt and pepper. Transfer the mixture to a large casserole dish, and sprinkle with the almonds. Bake in the oven for 25–30 minutes. Serve hot.

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