oh welcome back everyone nice to have you back in this little video i'm going to show you how to make a pheasant casserole nice winter dish enjoy well after that christmas blowout you want something healthy but hearty because it's winter and i think i've got the perfect dish for you it's a pheasant casserole and i think what we're going to do to begin with is i'm just going to take these three ingredients which are celery which we've sliced up some leeks and onions and i'm just going to fry those off put a bit of color on them in the pan so they're going to go in not for long but i just want to get them going there you go i'm just going to keep an eye on all of those things i've got some turned carrots and potatoes um which is going to add a bit of extra heartiness never mind about the floor and i'm just going to pop those in the stock that we're actually going to use to cook this dish off with or finish it off with but these will actually just get those two veg going so in they go we need to get the lardons in so they're going to go straight into this pan over here i'm going to show you how to burn out the pheasant um which we're then going to cut into bite-sized chunks which i think is a useful thing to know how to do because all poultry is pretty similar so here we go so the first thing is we're going to take off the leg and the thigh just go all the way around and then just snap it out of joint and then take that off same again on the other side all the way around just snap it out the joint and then just cut around the joint done the next thing we're going to do is just take off both the breasts here and there's a there's a bone that runs all the way down and that's called the breast bone so we're going to stick the knife in press it against that bone and work all the way down the wishbone and if you just turn the bird round i'll just try and do that so that you can see what i'm doing and then using the very tip of the knife what we're going to do take the other fillet off as well so again press that into the breast bone cut along do the other way down we go lovely right now that car has obviously used that for stock because that's that's beautiful um i think because we're doing a pot roast we'll take the skin off and then over here here we go just uh bone out the leg and the thigh i'm actually going to put those two on the bone in the dish and finally what i'm going to do is once i've just cut that into little chunks is i'm going to brown it off in the pan and then we're going to assemble our dish with all the components that you've just seen me make right so what we need to do is just dust the um pheasant in a little bit of flour and then we're going to just put a bit of color on it so it goes in the pan like that over here a little bit of olive oil on there that's going to be very very hot there we go we just want to get some color on now that's coming along quite nicely i'm just going to get some color on there we're going to assemble the dish now let's get these um carrots and potatoes which which have been gently cooking in stock i'm not going to use all of them this is going to be quite a busy pan but those will go in and then i'm going to put pieces of the pheasant in and i'm also going to put in the onions leeks and the celery that's looking lovely and then i'm going to add the bacon i think we'll just have a little bit more pheasant on top there we go and i've got some herbs which we can add in just as a little sort of bouquet garni type thing and then finally what i'm going to do is just get the stock and spoon it in until it goes all the way to the top there we go lovely and then finally i'm just going to put the lid on on the tray and that's going to go in the oven here we go that pheasant casserole rather has been in for half an hour so let's have a look yeah oh yes yeah there you have a real winter warmer of a dish pheasant casserole well i hope you enjoyed that pheasant dish somebody is going to win a free pasta machine what they did was left me a very nice review on either facebook or google and i will be sending that off to you and that is oh danielle cook thank you danielle that will be sent off in the post we're coming back in about three or four weeks time just before pancake day where i'm going to show you how to make the perfect pancakes