Baked Pheasant

Baked Pheasant Recipe from South Africa with Red Wine and Prunes

Region / culture: South Africa | Preparation time: 30 minutes | Cooking time: 2-3 hours | Servings: 6-8

Introduction

Baked Pheasant is a classic dish that brings the rich flavors of the countryside to your dining table. This recipe, with its combination of tender pheasant, hearty vegetables, and aromatic spices, encapsulates the essence of rustic cooking. Perfect for a family dinner or a special occasion, this dish is sure to impress with its depth of flavor and elegant presentation.

History

The tradition of baking pheasant dates back centuries, with its roots deeply embedded in European cuisine, particularly in countries with a rich hunting culture. Originally a meal for the aristocracy and wealthy landowners who engaged in game hunting, pheasant dishes have evolved over time to become a cherished recipe in households around the world. This particular recipe, with its blend of vegetables and smoked sausages, is a modern take on the classic, making it accessible for home cooks.

Ingredients

2 kg skinned pheasant
65 ml seasoned cake flour (5 ml salt and 5 ml milled pepper)
25 ml lard or butter
1 large thinly sliced onion
170 g diced rindless bacon
1 small shredded cabbage
150 g small carrots
125 g fresh green peas
170 g stoned prunes (soaked overnight in water to cover)
125 ml red wine
4 smoked sausages

How to prepare

Roll the pheasant in the seasoned flour. Melt the lard or butter in a large frying pan and brown the pheasant until golden, turning occasionally to brown all over. Remove the bird from the pan. Add the onion and bacon to the pan and sauté for 5 minutes.
Mix in the cabbage, carrots, and peas. Place half of this mixture in the base of a large casserole or cast-iron pot. Place the pheasant and half of the drained prunes on top, then cover with the remaining cabbage mixture, remaining prunes, and the wine. Arrange the smoked sausages on top. Bake at 180°C, covered, for 2 hours, or cook in the cast-iron pot over the coals for about 10.5 – 3 hours.
Carve the pheasant, arrange the slices on a heated serving platter, and arrange the prunes, cabbage mixture, and sausages around it. Serve with yellow rice with raisins.

Variations

For a twist on the traditional recipe, try substituting the pheasant with another game bird such as quail or partridge. Vegetables can also be varied according to seasonality and preference, with root vegetables like parsnips or turnips making excellent additions in the colder months.

Cooking Tips & Tricks

To ensure the pheasant remains moist and tender, browning it before baking is crucial. This seals in the juices. Adding a bit of broth or wine to the baking dish can also help maintain moisture. For an even richer flavor, consider marinating the pheasant overnight in a mixture of wine and herbs before cooking.

Serving Suggestions

This baked pheasant pairs beautifully with yellow rice with raisins, as suggested in the recipe. For a lighter option, consider serving it with a side of quinoa or a fresh green salad dressed with a vinaigrette.

Cooking Techniques

Browning the pheasant before baking is a key technique in this recipe, as it enhances the flavor and texture of the meat. Slow baking in a covered dish or pot allows the flavors to meld beautifully, resulting in a tender and succulent dish.

Ingredient Substitutions

For those with dietary restrictions, gluten-free flour can be used for seasoning the pheasant, and dairy-free butter substitutes are an excellent alternative for browning. The smoked sausages can also be replaced with a vegetarian option if desired.

Make Ahead Tips

The vegetables can be chopped and the pheasant seasoned a day in advance to save time on the day of cooking. Additionally, the entire dish can be prepared and refrigerated, then reheated before serving, making it a convenient option for entertaining.

Presentation Ideas

Serve the baked pheasant on a large platter, surrounded by the colorful vegetables and sausages for an eye-catching presentation. Garnishing with fresh herbs such as thyme or rosemary adds a touch of elegance and a burst of flavor.

Pairing Recommendations

A medium-bodied red wine, such as a Pinot Noir or a Merlot, pairs wonderfully with the rich flavors of the baked pheasant. For a non-alcoholic option, a sparkling apple cider offers a refreshing contrast to the savory dish.

Storage and Reheating Instructions

Leftover baked pheasant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish in a preheated oven at 180°C for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

A serving of baked pheasant contains approximately 300-350 calories, making it a relatively light option that can fit into various dietary plans without sacrificing flavor or satisfaction.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the vegetables used in the recipe. A serving of this baked pheasant contains approximately 15-20 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

The fats in this recipe come from the butter used for browning the pheasant and the natural fats within the bird itself. Each serving contains about 10-15 grams of fat, a moderate amount that contributes to the dish's rich flavor without being overly indulgent.

Proteins

Pheasant is an excellent source of lean protein. A single serving of this baked pheasant dish provides roughly 35-40 grams of protein, making it a hearty and satisfying option for maintaining muscle health and supporting overall bodily functions.

Vitamins and minerals

This dish is packed with vitamins and minerals, thanks to the variety of vegetables included in the recipe. Carrots and peas are rich in Vitamin A and C, while cabbage provides Vitamin K and folate. Together, these ingredients contribute to a well-rounded nutritional profile.

Alergens

The primary allergens to be aware of in this recipe are gluten (from the seasoned flour) and dairy (from the butter). However, these can be easily substituted for allergen-free alternatives if necessary.

Summary

Overall, baked pheasant is a nutritious dish that offers a balanced mix of proteins, fats, and carbohydrates, along with a variety of vitamins and minerals. It's a wholesome choice for those looking to enjoy a flavorful meal that supports a healthy diet.

Summary

Baked Pheasant is a timeless dish that combines the rich flavors of game with the earthiness of seasonal vegetables. Whether you're looking to impress guests or simply enjoy a hearty and nutritious meal, this recipe offers a delightful culinary experience. With its deep historical roots and versatile nature, baked pheasant is sure to become a cherished addition to your recipe collection.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It all started when I was a young girl visiting my Aunt Mildred's farmhouse in the countryside. Aunt Mildred was known for her delicious home-cooked meals, and I was always eager to learn new recipes from her.

One crisp autumn day, as I was wandering around the farm, I stumbled upon a group of hunters who had just returned from a successful pheasant hunting trip. They were gathered around a campfire, plucking and gutting the birds they had caught. Intrigued by the process, I approached them and asked if they would be willing to share their recipe for baked pheasant with me.

To my surprise, the hunters were more than happy to oblige. They explained that the key to a tasty baked pheasant was to marinate the bird in a mixture of herbs and spices before roasting it in the oven. They even showed me how to properly season and stuff the pheasant with a fragrant blend of garlic, rosemary, and thyme.

I watched intently as the hunters demonstrated each step of the cooking process, taking mental notes on the techniques they used. The aroma of the herbs and spices filled the air, making my mouth water in anticipation of the delicious meal to come.

After the pheasant had been stuffed and seasoned to perfection, it was placed in the oven to roast. As it cooked, the savory scent of the bird wafted through the farmhouse, drawing in everyone who passed by. Aunt Mildred herself came to investigate, her eyes lighting up with curiosity as she caught a whiff of the mouthwatering aroma.

When the baked pheasant finally emerged from the oven, golden brown and succulent, Aunt Mildred wasted no time in carving it up and serving it to the eager crowd. The meat was tender and juicy, with a rich, flavorful taste that left everyone clamoring for more.

From that day on, I was determined to master the art of baking pheasant myself. I practiced the recipe over and over again, tweaking and adjusting it until I had perfected every detail. I experimented with different herbs and spices, trying out new combinations to enhance the flavor of the bird.

Over the years, I have shared my baked pheasant recipe with friends and family, impressing them with the delicious results. Each time I prepare this dish, I am reminded of that fateful day at Aunt Mildred's farmhouse, when I first discovered the magic of baked pheasant.

Now, as I stand in my own kitchen, preparing to cook a pheasant for tonight's dinner, I smile to myself at the memories that flood back. The hunters, the aroma of herbs and spices, the delicious taste of the baked pheasant – it all comes rushing back to me, reminding me of the joy and satisfaction that cooking has brought me over the years.

As I slide the pheasant into the oven and watch it roast to perfection, I can't help but feel grateful for the experiences and lessons that have shaped me into the cook I am today. And as I sit down to enjoy the fruits of my labor, savoring each bite of the tender, flavorful meat, I know that I will continue to treasure this recipe for baked pheasant for many years to come.