Pheasant Casseroled with Ginger
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 large fennel bulb, about 300 g
1 tablespoon sunflower oil
1 pheasant, about 1 kg, jointed into 4 or 8 pieces
⅓ cup halved shallots or pearl onions
4 pieces preserved ginger, about 115 g in total, cut into thin strips
4 tablespoons white zinfandel
1¼ cups chicken stock, preferably homemade
Salt and fresh-ground black pepper
- Preheat the oven to 190°C (375°F). Trim the fennel, retaining any feathery leaves for the garnish, then cut the bulb lengthwise into 8 wedges; set aside.
- Heat the oil in a large Dutch oven over medium-high heat. Add the pheasant pieces and shallots or button onions and fry to brown on all sides.
- Add the fennel wedges. Turn the pheasant pieces skin side up and sprinkle the ginger strips over. Add the wine and enough stock to come halfway up the pheasant pieces, but not cover them completely. Season with salt and pepper to taste.
- Bring to a boil, then cover the Dutch oven and transfer to the oven. Cook until the pheasant is tender, 1 to 1¼ hours. Serve garnished with the reserved fennel leaves.
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Imported on 2011-01-20 20:26:46 — Original ID:1125