Name: Hairy Bikers Slow Cooker Pheasant Casserole Recipe
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 35 min
Ingredients: 2 large oven-ready pheasants, each cut into four portions; 2 tbsp plain flour, plus extra to dust; 50g butter; 4 rindless streaky bacon rashers, halved; 2 onions, chopped; 2 celery sticks, chopped; 1 tbsp dried juniper berries, lightly crushed; 2.5cm piece fresh root ginger, peeled and finely chopped; 150ml hot pheasant or chicken stock; 350ml dry cider; 150ml double cream; 4 crisp eating apples, such as Granny Smith; 1 tbsp lemon juice; Handful of parsley, roughly chopped (optional)

This tender slow cooker pheasant casserole is made with dry cider, streaky bacon, juniper berries and double cream. The pheasant falls off the bone after hours of gentle cooking, and the sauce is strained and reduced into a rich, velvety finish. Ready in about 7 hours, it serves 6.

I make this every autumn when pheasant season starts and the evenings get colder. It is one of those recipes that fills the house with the most incredible smell while the slow cooker does all the work.

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Slow Cooker Pheasant Casserole Ingredients

2 large oven-ready pheasants, each cut into four portions
2 tbsp plain flour, plus extra to dust
50g butter
4 rindless streaky bacon rashers, halved
2 onions, chopped
2 celery sticks, chopped
1 tbsp dried juniper berries, lightly crushed
2.5cm piece fresh root ginger, peeled and finely chopped
150ml hot pheasant or chicken stock
350ml dry cider
150ml double cream
4 crisp eating apples, such as Granny Smith
1 tbsp lemon juice
Handful of parsley, roughly chopped (optional)

Hairy Bikers Slow Cooker Pheasant Casserole Recipe

How to Make Slow Cooker Pheasant Casserole

Brown the pheasant: Season the pheasant portions with salt and pepper, then lightly dust with flour. Melt 40g of the butter in a large frying pan over high heat. Brown the pheasant in batches until deep golden on all sides, then transfer to the slow cooker pot.
Fry the bacon and vegetables: In the same pan, fry the bacon for 4 minutes until golden. Reduce the heat to medium and add the onions, celery, crushed juniper berries and ginger. Cook for 8–10 minutes until the vegetables have softened.
Build the sauce: Stir the 2 tbsp of flour into the vegetables and cook for 2 minutes. Gradually pour in the hot stock and the cider, stirring constantly and bringing it to a boil to thicken.
Slow cook: Pour the sauce over the pheasant in the slow cooker. Season well, cover and cook on LOW for 6–7 hours until the pheasant is tender and falling off the bone.
Strain and reduce: Remove the pheasant to a warm dish. Strain the cooking liquid through a sieve into a clean saucepan. Stir in the double cream, bring to a boil and let it bubble for about 10 minutes until it becomes syrupy and has reduced.
Fry the apples and serve: Quarter, core and slice the apples, tossing them in lemon juice. Melt the remaining 10g of butter in a small pan and fry the apple wedges for 2–3 minutes until golden. Return the pheasant and fried apples to the reduced cream sauce, warm through and garnish with parsley before serving.

What Are the Best Tips for Slow Cooker Pheasant Casserole?

Ask your butcher to portion the pheasants: For this recipe you need two oven-ready birds, each cut into four portions (2 breast, 2 leg). Most butchers will do this for free if you ask.
Always brown the meat first: Searing the pheasant before slow cooking builds a deep, rich flavour and golden colour. Do not skip this step, it makes a real difference to the finished casserole.
Crush the juniper berries lightly: Use the back of a knife or a pestle to crack them open. This releases their piney, peppery oils which pair beautifully with game.
Choose the right cider: Use a dry or medium-dry cider for the best results. Avoid sweet dessert ciders as they can make the sauce too sugary. A good British farmhouse cider works perfectly here.
You can also make this in the oven: Use an ovenproof dish with a lid at 160°C (140°C Fan / Gas Mark 3). Cook for 2–3 hours until the pheasant is tender.
Pheasant is seasonal: Game season in the UK runs from October to February. Look for pheasant at butchers, farm shops and farmers markets during autumn and winter. Some supermarkets also stock it seasonally.
Turn leftovers into a pie: Shred leftover pheasant into the cream sauce and top with puff pastry. Bake at 200°C (180°C Fan / Gas Mark 6) for 25–30 minutes. Try our game pie recipe for more inspiration.

What to Serve With This Casserole

This pheasant casserole is rich and creamy, so it pairs best with simple, comforting sides. A big bowl of dauphinoise potatoes is perfect for soaking up the cider cream sauce. Creamy mashed potatoes or buttery new potatoes also work well.

For vegetables, steamed kale, green beans or buttered Savoy cabbage all cut through the richness nicely. Braised red cabbage is another excellent choice, especially in autumn and winter. A crusty baguette on the side never goes wrong either.

To drink, a glass of the same dry cider you used in the sauce ties everything together. A crisp white wine such as a Chenin Blanc would also complement the flavours.

How Should You Store This Casserole?

Let the casserole cool completely, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the hob over a low heat, adding a splash of stock if the sauce has thickened too much.

You can freeze this casserole, but cream sauces can sometimes split when reheated from frozen. For the best results, freeze it before adding the cream and fried apples. Stir in the cream and fry the apples fresh when you come to reheat it.

Nutrition Facts

Calories: 478 kcal
Total Carbs: 12g
Total Fat: 28g
Saturated Fat: 16g
Protein: 32g

Frequently Asked Questions

Can I use chicken instead of pheasant? Yes, chicken thighs are the best substitute. The flavour will be milder, and you may need to reduce the cooking time by an hour or so to prevent overcooking.

What if I don’t have cider? A dry white wine works well as a substitute. You can also use extra chicken stock, though the sauce will lose the sweet, tart character that cider brings.

What does pheasant taste like? Pheasant has a mild, slightly gamey flavour that sits between chicken and duck. It is leaner than both, which is why slow cooking in a cream sauce keeps it tender.

How does this compare to other pheasant casserole recipes? Most pheasant casseroles use red wine as the base. This version uses dry cider with juniper berries and fried apples, giving it a lighter, fruitier character.

Can I double this recipe for a dinner party? Yes, simply double all the ingredients and use a larger slow cooker. The cooking time stays the same at 6–7 hours on LOW.