Pheasant and Apple Casserole

Savor the comforting elegance of this Pheasant and Apple Casserole, a harmonious blend of rich, savory flavors and subtly sweet undertones. Perfect for cozy family dinners or impressive gatherings, this recipe highlights tender seared pheasant breasts nestled in a luscious sauce of cream, chicken stock, and dry white wine. Fresh apples, caramelized onions, and fragrant thyme elevate the dish with their rustic charm, while a light topping of golden breadcrumbs adds irresistible crunch. With just 20 minutes of prep time and a hearty one-pot design, this gourmet casserole is as convenient as it is delicious. Pair it with crusty bread or a crisp green salad for an unforgettable meal that celebrates the season’s finest ingredients.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces Pheasant breasts (boneless, skinless)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 pieces Apples (Granny Smith or Honeycrisp, peeled, cored, and sliced)
• 1 piece Onion (thinly sliced)
• 3 cloves Garlic (minced)
• 1 cup Dry white wine
• 1 cup Chicken stock
• 1 cup Heavy cream
• 2 teaspoons Thyme (fresh, chopped)
• 1 piece Bay leaf
• 1 tablespoon All-purpose flour
• 0.5 cup Breadcrumbs (optional, for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the pheasant breasts with salt and pepper on both sides.

Step 3

Heat the olive oil and butter in a large oven-safe skillet or casserole dish over medium-high heat.

Step 4

Sear the pheasant breasts for 2-3 minutes on each side until golden brown. Remove and set aside.

Step 5

In the same skillet, add the sliced apples, onions, and minced garlic. Cook for 4-5 minutes until softened and fragrant.

Step 6

Sprinkle the flour over the apple-onion mixture and stir well to coat. Cook for another minute to eliminate raw flour taste.

Step 7

Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet.

Step 8

Add the chicken stock, heavy cream, thyme, and bay leaf to the mixture. Stir to combine and bring to a gentle simmer.

Step 9

Return the seared pheasant breasts to the skillet, nestling them into the apple-onion mixture.

Step 10

If desired, sprinkle breadcrumbs evenly over the top of the casserole for added texture.

Step 11

Transfer the skillet or casserole dish to the preheated oven and bake, uncovered, for 40-45 minutes, or until the pheasant is tender and the sauce has thickened.

Step 12

Remove from the oven and discard the bay leaf. Allow the casserole to rest for 5 minutes before serving.

Step 13

Serve hot, garnished with fresh thyme if desired, and enjoy!

Nutrition Facts

Serving size	(2066.0g)

Amount per serving	% Daily Value*
Calories	2622.3

Total Fat 147.1g	0%
Saturated Fat 69.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 603.3mg	0%
Sodium 3112.8mg	0%
Total Carbohydrate 141.8g	0%
Dietary Fiber 19.0g	0%
Total Sugars 71.1g
Protein 126.9g	0%

Vitamin D 0IU	0%
Calcium 204.3mg	0%
Iron 9.4mg	0%
Potassium 2301.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 21.2%

Carbs: 23.6%