Aromatic Pheasant
Submitted by blue light.com
Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.
YIELD
4 servingsPREP
30 minCOOK
120 minREADY
150 minThis casserole turns pheasant into something genuinely extraordinary.
Browned joints nestle into a fragrant bath of lemongrass, fresh ginger, red chili, garlic, citrus juices, and the unexpected sweetness of blueberries. Dried mushrooms rehydrate in the braising liquid, adding an earthy depth that balances all those bright, aromatic flavors.
After two hours in a low oven, the meat falls off the bone and the sauce gets finished with a quick arrowroot thickening. A scatter of fresh coriander on top brings it all together.
Serve alongside rice, mashed potatoes, or steamed greens for a dinner that feels like an event.
Pro Tips
- Soak the dried mushrooms for at least 2 hours. That soaking liquid is liquid gold, so strain it well and use every drop
- Keep the oven at a steady 325 F for gentle, even braising
- Arrowroot thickens quickly, so stir constantly and pull the sauce off the heat as soon as it coats a spoon
- Pheasant can dry out, so don’t skip the browning step. It seals in the juices
Ingredients
Directions
Soak the mushrooms in water (not too much) for a couple of hours .
In the bottom of a casserole dish put the olive oil and the pheasant joints and brown quickly.
Finely slice the lemon grass and finely chop the ginger, chili and garlic and add to the pheasant with orange peel, lemon andamp; orange juice and blueberries.
Strain in the water from the mushrooms and push the mushrooms down between the pheasant joints.
Season with salt and cover the casserole.
Cook in the middle of the oven at 325℉ (160℃) for 2 Hours.
When cooked pour the juices from the casserole (keep the pheasant warm in a low oven) into a saucepan.
Mix the arrowroot with a little water until smooth and add to the saucepan stirring all the time until the sauce has thickened.
Pour sauce over pheasant joints and top with chopped coriander leaves.
Serve with anything you like, rice, mashed potato and green veggies.
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