Slow Cooked Duck And Pheasant Casserole

[marsh man]

Something more down to earth tonight , yesterday I prepared all the game and duck I had hanging up as the bin men came this morning for general rubbish bin , this was dead easy , I cut the duck and Pheasant into strips , bought a fresh pack of casserole mix and mixed the whole lot together , done some gravy and put in a stock cube , put it on for two hours high and then on low when I went out this afternoon , you know I always give a honest verdict , well this was one of the best teas I have had for ages , nearly ate the lot then I noticed that my dog had one eye open when he was pretending to be asleep so he had what little what was left .

 

[amateur]

Excellent!

Two satisfied customers.

[TIGHTCHOKE]

Well done MM, good honest simple grub.   

[ditchman]

christ that looks full of taste......yousound quite chuffed with yourself 

and rightly so

did you quickly fry the meat off first ?

[marsh man]

3 minutes ago, amateur said:

Excellent!

Two satisfied customers.

Yes , very little preparation and not a lot of washing up , the secret was , fresh veg and the meat was only from last Friday , the Pheasant tasted like a nice Chicken and the duck was nice and tender , nothing fancy but very enjoyable .

3 minutes ago, ditchman said:

christ that looks full of taste......yousound quite chuffed with yourself 

and rightly so

did you quickly fry the meat off first ?

No I didn't this time , I put one of those Chicken stock cubes in and two spoons of gravy, the meat and veg were fresh which I think made a difference , it took around 5 hours but would certainly have it again , maybe before I put the rest of the meat in the freezer .  MM

[JKD]

Looks lovely, and when you get things right it makes it more enjoyable 😀

I would have browned the meat off first and had more gravy though 👍🤣

[hushpower]

Some buttered crusty bread would make that a xmas dinner for me looks tops. A mate who makes gamebird casserole all the time says cut everything in big lumps as it holds flavour & together by god he was reet

[ditchman]

11 minutes ago, hushpower said:

Some buttered crusty bread would make that a xmas dinner for me looks tops. A mate who makes gamebird casserole all the time says cut everything in big lumps as it holds flavour & together by god he was reet

i tell you what....if MM thickened it up a little and put it in a pie dish and topped it off with pre-rolled puff pastry ...that would make a BLOODY AWESOME PIE.....

[marsh man]

34 minutes ago, JKD said:

Looks lovely, and when you get things right it makes it more enjoyable 😀

I would have browned the meat off first and had more gravy though 👍🤣

That was as basic as you could get , I don't think an extra hour , or an hour less cooking time would had made much difference , I did pre fry them last time and the duck came out really dark so this time everything went in as it was , this reminded me when my grandfather used to cook these sort of basic meals , the only difference was he would do some suet dumplings to go with it , these were as big as cricket balls and any left over would be cut open and smothered in butter , a meal that ticked all the boxes .

18 minutes ago, ditchman said:

i tell you what....if MM thickened it up a little and put it in a pie dish and topped it off with pre-rolled puff pastry ...that would make a BLOODY AWESOME PIE.....

I might well try that next , the same meal with a different disguise , watch this space 

Edited 1 hour ago by marsh man