Mrs B’s Game Gratin

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1 brace of pheasants
1 glass of sherry or white wine
1 bouquet garni
3oz cooked pasta (small shells look attractive)
1 Medium onion
1 red or green pepper chopped and blanched (save a little for garnish)
8oz sliced mushrooms
4oz small mushrooms for decoration
1 pint of stock from pheasant casserole or use a couple of stock cubes
1 pint of milk
3oz butter
3oz flour
6oz of mature cheddar, save 1 ½ oz for top of finished dish

Cooking Instructions

  1. If using pheasants place in casserole and fill up to 1/3 with stock or water. Add a glass of sherry or wine and bouquet garni. Cover with lid and cook slowly for 1 ½ hours.
  2. Make cheese sauce i.e. melt butter and add flour, cook gently for a few minutes and gradually add milk, stock, seasoning and most of the cheese.
  3. Remove meat from pheasants or chop up ** cold turkey and place in a large bowl.
  4. Lightly fry onion, pepper and mushrooms in a little butter and add them with the cooked pasta and cheese sauce to meat in bowl.
  5. Put in shallow oven – proof dish and cover with remaining cheese. Reheat in moderate oven until hot and bubbling.
  6. Decorate with remaining lightly cooked mushrooms.
  7. Good served with sprouts….believe it or not!
  1. **The same recipe can be used with leftover Turkey at Christmas.
By Mrs C Belderbos
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