Baked casserole pheasant

Faisan farci cuit

Marché des Capucins (photo Mairie de Bordeaux)


…Flash back – Christmas 2014 …

For Christmas Eve we were only 5, the oldest children now doing the Christmas Eve on their side. The wheel is turning. I wondered what to prepare.

– A capon? Too big!

– A guinea fowl? Too classic!

– A fish? I don’t feel like it!

And then, passing in front of one of the poultry farmers at the Capuchin market in Bordeaux, I saw these

Faisans crus pheasants and there, paf the giraffe. I saw the light :p

Raw pheasants


My mother-in-law, having friends who were hunters, used to make us from time to time

a baked pheasant

and we would feast on it. Since she left us, I had never eaten one again. So, I appealed to my memory, remembered that she cooked it stuffed and zou, I threw myself.

Faisan farci cuit

For the quantities, I chose to take 2 pheasants, I was afraid that only one would be enough (and in fact it was enough, we ate the other one the next day ^-^).

Cooked stuffed pheasant

  • For 68 people :
  • 2

  • pheasants
  • 50 g butter

2 tablespoons of neutral oil (Colza for example)

  • 4 thin slices of smoked bacon

Tear the bread and soak the pieces in milk. Peel and dice the carrots. Wash and dry the parsley. Peel the onion and garlic and chop them coarsely. Put the diced Bayonne Ham, carrot, garlic and onion pieces in the food processor bowl. Add the chestnuts, the parsley, the roughly drained pieces of bread, the pheasant giblets if you have them, the Armagnac and mix. Be careful not to grind too finely, the stuffing must keep some pieces.

Add to this preparation an egg beaten into an omelette, the crushed small Swiss and the raisins. Mix. You can do this operation in advance (in the morning for the evening for example).

Farce pour faisans

Pheasant stuffing

Divide this stuffing between the cavities of the 2 pheasants. If there is some left over, put it in a small dish and bake it in the oven with the pheasants (count 30 minutes of cooking time for just the stuffing). You can possibly sew the birds with food string to prevent the stuffing from escaping but I didn’t do it and it didn’t leave 😉

In a casserole (this one for me) put 25 g of butter and 2 tablespoons of oil. When it is hot brown the pheasants on all sides (count 57 minutes). Discard the cooking fat which may have burnt slightly.

Put 25 g of butter back into the pan.

Faisan farci cuit

Cooked stuffed pheasant

By clicking here you will discover my ideas of accompaniment for the festive poultry .

A delight !

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