This Hairy Bikers Slow Cooker Pheasant Casserole is a hearty and flavorful recipe, which uses pheasant and dry cider. It’s the ultimate comfort food recipe, ready in about 6 to 7 hours.

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Hairy Bikers Slow Cooker Pheasant Casserole Ingredients

2 large oven-ready pheasants, cut into four portions (see Tip)
2 Tbsp. plain flour, plus extra to dust
50 g butter
4 rindless streaky bacon rashers, halved
2 onions, chopped
2 celery sticks, chopped
1 Tbsp. dried juniper berries, lightly crushed
2 1/2 cm piece fresh root ginger, peeled and finely chopped
150 ml hot pheasant or chicken stock
350 ml dry cider
150 ml double cream
4 crisp eating apples, such as Granny Smith
1 Tbsp. lemon juice
Handful parsley, roughly chopped (optional)

How To Make Hairy Bikers Slow Cooker Pheasant Casserole

Brown the pheasant: Season the pheasant portions and dust them lightly with flour. Melt 40g of the butter in a large pan over high heat. Brown the pheasant portions in batches until deep golden brown on all sides. Transfer the browned pheasant to your slow cooker (do not turn it on yet).
Cook bacon and vegetables: Add the halved bacon rashers to the empty pan and fry over a high heat for 4 minutes, turning once, until golden. Reduce the heat to medium, then add the chopped onions, celery, lightly crushed juniper berries, and finely chopped fresh ginger. Cook for 8-10 minutes until the vegetables have softened.
Create sauce and slow cook: Stir in the remaining 2 Tbsp. of flour and cook, stirring constantly, for 2 minutes. Gradually pour in the hot stock and the dry cider, stirring frequently, and bring the mixture to a boil. Carefully pour this sauce mixture over the pheasant pieces in the slow cooker, season well, then cover. Cook on the LOW setting for 6-7 hours until the pheasant is tender.
Strain and reduce sauce: Carefully lift the cooked pheasant portions out of the slow cooker and place them into a warmed dish, covering loosely to keep them warm. Strain the sauce through a sieve into a clean pan. Stir in the double cream, bring the sauce to a boil, and let it bubble for 10 minutes or until it has thickened to a syrupy consistency.
Prepare apples and finish: Quarter, core, and cut the crisp eating apples into wedges. Toss the apple wedges in the lemon juice to prevent browning. Melt the remaining butter in a small pan and fry the apple wedges for 2-3 minutes until they are golden. Return the pheasant pieces to the reduced sauce, along with the fried apples. Warm everything through gently and check the seasoning, adjusting if needed. Scatter with fresh parsley, if using, just before serving.

Hairy Bikers Slow Cooker Pheasant Casserole Recipe

Recipe Tips

How to portion a pheasant: If your pheasants aren’t already portioned, you can cut them into four pieces by first removing the legs and then splitting the breast section in half.
Achieving deep browning: Don’t overcrowd the pan when browning the pheasant; work in batches to ensure a good sear and deep golden color. This adds a lot of flavor.
Can I use chicken instead of pheasant? Yes, you can substitute chicken pieces (like thighs or a whole cut-up chicken) for pheasant, but the cooking time might be slightly shorter.
Preventing apples from becoming mushy: Frying the apples separately and adding them at the very end ensures they retain some of their crispness and don’t disintegrate during the long slow cooking.
Enhancing flavor with herbs: While parsley is optional, fresh thyme or bay leaves added to the slow cooker with the other ingredients can also complement the flavors of the casserole.

What To Serve With Pheasant Casserole

This rich and comforting pheasant casserole pairs beautifully with sides that can soak up its delicious, syrupy sauce.

Creamy mashed potatoes
Buttered new potatoes
Steamed green beans or broccoli
Crusty bread or dinner rolls
Wild rice

How To Store Pheasant Casserole

Refrigerate: Store leftover pheasant casserole in an airtight container in the refrigerator for up to 3 days.
Freeze: Allow the casserole to cool completely. Transfer it to a freezer-safe container or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop or in the microwave.

FAQs

Can I make this pheasant casserole without a slow cooker? Yes, you can adapt this to a Dutch oven or heavy lidded pot in the oven. After browning and making the sauce, bake at a low temperature (e.g., 150°C/300°F) for 2.5-3.5 hours, or until the pheasant is tender.
Why use juniper berries in pheasant casserole? Juniper berries have a distinct piney, slightly peppery flavor that complements game meats like pheasant very well, adding a traditional touch to the dish.
Can I use frozen pheasant? If using frozen pheasant, ensure it is fully thawed before beginning the recipe, especially before browning.
What kind of cider should I use? A dry or medium-dry cider is recommended to avoid making the casserole too sweet. Avoid very sweet dessert ciders.
How do I know when the pheasant is tender? The pheasant is tender when the meat easily pulls away from the bone with a fork.

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Hairy Bikers Slow Cooker Pheasant Casserole Recipe

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

550

kcal

A rich and tender slow-cooked pheasant casserole with bacon, vegetables, cider, and apples, perfect for a comforting meal.

Ingredients

2 large oven-ready pheasants
2 Tbsp. plain flour, plus extra to dust
50 g butter
4 rindless streaky bacon rashers, halved
2 onions, chopped
2 celery sticks, chopped
1 Tbsp. dried juniper berries, lightly crushed
2 1/2 cm piece fresh root ginger, peeled and finely chopped
150 ml hot pheasant or chicken stock
350 ml dry cider
150 ml double cream
4 crisp eating apples
1 Tbsp. lemon juice
Handful parsley, roughly chopped (optional)

Directions

Season and brown pheasant: Season pheasant portions and dust with flour. Melt 40g butter in a large pan. Brown pheasant in batches over high heat until golden. Transfer to slow cooker.
Fry bacon and vegetables: Add bacon to the pan and fry for 4 minutes until golden. Reduce heat to medium. Add onions, celery, juniper berries, and ginger. Cook for 8-10 minutes until softened.
Make sauce and slow cook: Stir in 2 Tbsp. flour and cook for 2 minutes. Gradually stir in hot stock and cider. Bring to a boil, stirring. Pour over pheasant in slow cooker. Season, cover, and cook on LOW for 6-7 hours until tender.
Strain and reduce sauce: Lift pheasant into a warmed dish and cover. Strain sauce through a sieve into a pan. Stir in cream, bring to a boil, and bubble for 10 minutes until syrupy.
Prepare apples and finish: Quarter, core, and wedge apples. Toss in lemon juice. Melt remaining butter in a small pan and fry apples for 2-3 minutes until golden. Return pheasant to sauce with apples. Warm through, check seasoning. Scatter with parsley before serving.