Redfyre Cookers This page features recipes suitable for cooking on a Redfyre Range cooker

Pheasant Casserole with Parsnip Croquettes

• 
• Ingredients
• • Pheasant Casserole
  • 2 x 575g (11/4 lbs) pheasants
  • 1 tbsp olive oil
  • 50g (2oz) butter
  • 8 shallots, peeled
  • 1 tbsp red wine vinegar
  • 300g (11oz) jar cranberry sauce
  • 6 tbsps whiskey
  • 250g (9oz) mascarpone cheese
  • Several sprigs of fresh thyme
  • 125g (4oz) cranberries
• • Parsnip Croquettes
  • 450g (1lb) parsnips, peeled
  • 1 orange rind, grated
  • 25g (1oz) butter
  • 1 egg, beaten
  • 50g (2oz) plain flour
  • 75g (3oz) fresh breadcrumbs
  • 1 egg, beaten for egg wash
  • Oil, for deep fat frying

Method

Central Heating & Freestanding Models: Set the oven thermostat to 200°C

For the Pheasant Casserole

1. Cut the pheasants in half, heat the oil and butter in a large pan and brown the birds well all over
2. Place in a roasting tin
3. Add the shallots to the pan with the vinegar and cook until soft
4. Stir in the cranberry sauce, whiskey and mascarpone cheese
5. Pour around the pheasants in the tin, scatter with thyme and cranberries
6. Cover loosely and cook on shelf position 3 in the top or roasting oven for 1 hour

For the Parsnip Croquettes

1. Cut the parsnips into chunks, place in a pan of water, bring to boil, simmer for 15-20 minutes, then drain
2. Mash parsnips with the orange rind, butter, egg and flour until smooth
3. Season and allow to cool before shaping (this mixture can be left overnight in a refrigerator)
4. Shape into 8 barrels, roll in the egg wash and then the breadcrumbs
5. Repeat this process and then fry for 2-3 minutes or until golden, drain and serve with the casserole