mary berry pheasant casserole recipe

mary berry pheasant casserole recipe

How to make mary berry pheasant casserole recipe

  • Two cloves of garlic and a chopped onion were fried in butter. Two tbsp flour was added to the diced pheasant meats. Seasoned.
  • This was added to the pan.
  • Next, stir in half of a bottle of 250ml fruit cider, 150ml chicken stock, and 2 tbsp balsamic vinegar.
  • Put in two chopped apples and bake for 40 minutes.
  • Stir in chopped mushrooms and then return to the oven for another 30 minutes. I served it with roasted root veggies and smoked cumin salt.

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