2 hours
This is an easy, hearty winter dish, one that’s tasty with any white meat birds you might have in the fridge. Pheasant is my favorite, but this casserole will also go well with partridge, quail, or ruffed grouse. If you’re one to serve wild game during the holidays, make this casserole in the days following if you have any meat still lingering in the fridge. This recipe can be served as a main dish or as a side.
If you don’t have leftover meat, seared or poached pheasant breasts will work. For pheasant thighs and/or legs, cook those cuts in a slow cooker with some broth until they’re pull-off-bone tender before adding the meat into the casserole. This is a to-taste kind of dish. You can add as much or as little pheasant as you like.
Although you don’t technically need a mandolin to slice the potatoes, having one at your disposal does mean the difference between an “easy” recipe and a more labor-intensive one.
This is an easy, hearty winter dish, one that’s tasty with any white meat birds you might have in the fridge. Pheasant is my favorite, but this casserole will also go well with partridge, quail, or ruffed grouse. If you’re one to serve wild game during the holidays, make this casserole in the days following if you have any meat still lingering in the fridge. This recipe can be served as a main dish or as a side.
If you don’t have leftover meat, seared or poached pheasant breasts will work. For pheasant thighs and/or legs, cook those cuts in a slow cooker with some broth until they’re pull-off-bone tender before adding the meat into the casserole. This is a to-taste kind of dish. You can add as much or as little pheasant as you like.
Although you don’t technically need a mandolin to slice the potatoes, having one at your disposal does mean the difference between an “easy” recipe and a more labor-intensive one.