Pheasant and Rabbit Casserole

pheasant and rabbit casserole

While cooking my Arroz de Faisán y Conejo, I realised that I’d have two carcasses and meat leftover. So as not to waste anything, I put it all in a cast iron casserole with an onion, 2 carrots, a stick of celery, 6 pieces of garlic, a few black peppercorns, a large pinch of sea salt and a bouquet garni with 2 litres of water. I brought the water up to boiling, skimmed off any scum and put the casserole in the oven at 150º C for an hour. As I was busy cooking, I turned the oven off after 60 minutes and left the casserole to cool down. A few hours later I strained the stock, picked off and saved the meat and threw away the bones and vegetables.

Pheasant and Rabbit Casserole recipe (serves 2):

250g mixed pheasant and rabbit meat (chopped
250g leftover roast chicken (chopped)
a small piece of jamón serrano (chopped)
3 medium Mozart potatoes (peeled and quartered)
1 large onion (chopped)
2 carrots (chopped)
1 stick celery (chopped)
3 medium mushrooms (chopped)
6 pieces of garlic (finely chopped)
1.5 litres pheasant and rabbit stock
a squirt of tomato purée
olive oil for frying
a splash of red wine vinegar
1 chicken stock cube
ground sea salt, black peppercorns, rosemary, sage and thyme
2 bay leaves
a sprinkle of hot Pimentón de la Vera
rabbit’s blood

In a large cast iron casserole, Fry the onion in olive oil until it becomes translucent. Add the carrots and celery, followed by the garlic, mushrooms and meat. After a few minutes squirt in the purée, crumble in the stock cube, sprinkle on 2 teaspoons of herbs and a splash of red wine vinegar. Pour on the stock and stir. Meanwhile, peel and quarter the potatoes – they can go in the pot too, along with the bay leaves. Bring the stock to boiling, cover with the lid on and put the casserole into a preheated oven at 150º C for a couple of hours. This will be perfect after 2 hours, but but won’t come to any harm if cooked for an hour or so more. Obviously the potatoes will dissolve eventually.

rabbit blood

After two hours check the seasoning and adjust accordingly. A sprinkle of hot Pimentón de la Vera on top gives the casserole a kick and a slight smokey flavour. I had some rabbit blood, so as per coq au vin, I stirred it into the casserole to the thicken the sauce.

Serve with a rosado, such as Marquesa de la Cruz, a Garnacha from Aragón.

Other Pheasant posts
Other Rabbit posts

About Mad Dog
This entry was posted in Drink, Food, Game, Meat, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

20 Responses to Pheasant and Rabbit Casserole

  1. I have never made a stock in the oven – I might try that! Your casserole sounds so wild – it must have been delicious! c

  2. Eha says:

    Delightfully tasty! And methinks your fridge was emptier and happier! And your wallet gave a happy squeak!!! And this dish would just love to be paired with Syrah, which we usually know as ‘Shiraz’ – a ‘real’ man’s wine!! Tho’ taking our travel and eating patterns into account have not been too surprised to see ‘Syrah’ mentioned hereabouts either . . .

  3. That looks so good! Great use of leftovers. So homey. Hope all is well with you. Ill be back at it soon with a back log of recipes and stories I’ve been tallying up all summer. Be well!

  4. Michelle says:

    Ah, the satisfaction of delicious refrigerator cleaning!

  5. Karen says:

    Using your leftovers with the best results. 😀

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