Pheasant Casseroled with Ginger
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main CoursesSpecial diet : Ingredients1 large fennel bulb, about 300 g1
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.ca.
Ingredients
- 1 large fennel bulb, about 300 g
- 1 tablespoon sunflower oil
- 1 pheasant, about 1 kg, jointed into 4 or 8 pieces
- ⅓ cup halved shallots or pearl onions
- 4 pieces preserved ginger, about 115 g in total, cut into thin strips
- 4 tablespoons white zinfandel
- 1¼ cups chicken stock, preferably homemade
- Salt and fresh-ground black pepper
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