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Pheasant Hotdish / Casserole Recipe | Duluth Pack

Here in Minnesota, we are fans of hotdish, otherwise known as casseroles. After a day of pheasant hunting, this casserole will be a great option for your family or special occasions. It has enough to serve large gatherings or to keep for leftovers. Pheasant Casserole is an easy way to cook up your pheasant from the hunt. It's the definition of field to fork. It's low maintenance and can be made in a slow cooker so you can leave it for the day.

Here’s what you’ll need:

  • 2 oven-ready pheasants
  • All-Purpose Flour (or another you prefer)
  • Butter
  • 4 Bacon Slices
  • 2 Onions
  • 2 Celery Sticks
  • Juniper Berries
  • Fresh Root Ginger
  • Pheasant or Chicken Stock
  • Dry Cider
  • Double


  • 4 Crisp Apples (Granny Smith is preferable)
  • 1 tbsp of Lemon Juice

Some of these items may be a bit more difficult to find in your typical grocery store. We recommend checking out places like Aldi and Whole Foods for the more obscure food items.

Before cooking, you’ll need to brown the pheasant in a pan before adding it to the slow cooker. Then, you will be adding it to the slow cooker after a few other steps. Season and cover the pheasant in a light layer of flour while browning. After all of your pheasant is a golden brown, you can transfer your pheasant to the slow cooker, but don’t turn it on yet.

Next, you’ll want to add the bacon slices to the same pan that you just browned the pheasant in. Add the chopped onions, celery, juniper berries, and ginger and cook until vegetables are softened.

Add the rest of the flour, cook for two minutes. Stir in the hot stock and cider in gradually until it comes to a boil. Pour the mixture over your pheasant in the slow cooker.

Cover the slow cooker, and then set it to low. Let the casserole cook in the slow cooker for 6-7 hours, so the pheasant gets tender.

After 6-7 hours, take the pheasant out of the rest of the mixture. Put them in a warmed dish to keep them warm. With the rest of the sauce, you’ll want to use a sieve to strain it into a pan. Stir in your cream and wait until the mixture is bubbly.

Finally, cut the apples into quarters and add the lemon juice. Fry the apple wedges with lemon in a pan until golden. Put everything back together and let it marinate together and warm all the way through.

Then, serve your casserole!

-Recipe from Good Housekeeping

Enjoy your casserole with some nice wine or with a tasty beer.

Happy cooking, friends.