Pheasant and Cider Casserole

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    729
based on 1 ratings

This is the perfect winter casserole, Pheasant, bacon & cider, as if the stars have aligned! Relatively straight forward, a one pot classic, finish with a nice slow simmer, start in the late afternoon ready for a delicious supper. Serve with your choice of potatoes or even just a good hunk of Farmhouse bread & butter. For best results cut the pheasant breast into 3 cm cubes before cooking. Use a seasoned flour to coat pheasant breast in or make your own by mixing plain flour with salt, pepper and spices like garlic powder, onion powder, paprika or herbs to add flavour and enhance the taste of the food.

recipe updated Jan 21, 2025

Ingredients

  • Pheasant breast icon
    Pheasant breast
    3
  • Onion icon
    Onion
    150 g
  • Celery stalk icon
    Celery stalk
    45 g
  • Garlic clove icon
    Garlic clove
    3
  • Fresh thyme icon
    Fresh thyme
    4 sprigs
  • Carrot icon
    Carrot
    100 g
  • Parsnip icon
    Parsnip
    100 g
  • Chicken stock icon
    Chicken stock
    300 g
  • Fresh parsley icon
    Fresh parsley
    30 g
  • All purpose flour icon
    All purpose flour
    2 tablespoons
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Cubed bacon icon
    Cubed bacon
    100 g
  • Dijon mustard icon
    Dijon mustard
    1 tablespoon
  • Star anise pod icon
    Star anise pod
    4
  • Cider icon
    Cider
    300 ml
  • Whipping cream icon
    Whipping cream
    100 ml
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Bowl - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Heatproof bowl

Step preview

  1. Add Pheasant breast, all purpose flour and salt & pepper to a clean bowl
  2. Mix until coated
  3. Attach the Stir Tool
  4. Add olive oil to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Heat with splashguard fitted until hot - 1 min, 160°C, Speed OFF
  7. Transfer meat to Cooking Chef XL Bowl
  8. Cook with splashguard fitted until browned - 3 min, 160°C, Speed OFF
  9. Transfer meat to heatproof bowl then set aside
  10. Clean Cooking Chef bowl
  11. Attach the Stir Tool
  12. Add cubed bacon to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted until golden brown - 4 min, 180°C, Stir 2
  14. Then add onion, celery stalk, garlic clove and fresh thyme to the Cooking Chef XL Bowl
  15. Cook with splashguard fitted until softened - 3 min, 120°C, Stir 2
  16. Then add carrot, parsnip, dijon mustard and star anise pod to the Cooking Chef XL Bowl
  17. Cook with splashguard fitted until combined - 3 min, 120°C, Stir 2
  18. Then add cider, chicken stock and whipping cream to the Cooking Chef XL Bowl
  19. Transfer meat to Cooking Chef XL Bowl
  20. Cook with splashguard fitted until tender - 1 hr, 102°C, Stir 3
  21. Then garnish with fresh parsley and salt & pepper
  22. Serve
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