This recipe is taken from the 1981 Milk Calendar. This casserole features the unique taste of game with savoury biscuits, but if you prefer, chicken, Cornish hens or turkey can replace the game.
- Prep: 35 min
- Cooking: 1 h
- 2 pheasants or 4 partridges or 3 Cornish hens or a large chicken
- 6 slices of bacon diced
- 1/4 cup (60 mL) butter
- 6 small onions peeled
- 4 carrots cut in chunks
- 8 oz (250 g) mushrooms sliced
- 3 celery stalks sliced
- 1/4 cup (60 mL) all-purpose flour
- 1 tsp (5 mL) salt
- 2 cups (500 mL) Milk
- 1 chicken bouillon cube
- 2 tbsp (30 mL) dry sherry (optional)
- Savoury Biscuits
- 2 cups (500 mL) all-purpose flour
- 4 tsp (20 mL) baking powder
- 1 tbsp (5 mL) salt
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) dried savoury
- 1/4 cup (60 mL) shortening
- 1/4 cup (60 mL) fresh parsley chopped
- 1 cup (250 mL) Milk
Cut game or chicken into serving pieces. Flour lightly. Sauté bacon until crisp; drain on paper towelling. Brown game in bacon fat; remove to deep pie-plate or casserole dish.
Add butter to saucepan; sauté onion, carrots, mushrooms and celery lightly. Add to casserole along with bacon.
Blend flour and salt into liquid remaining in saucepan; gradually stir in milk. Add bouillon cube; stir until thickened and bubbly. Add sherry; pour over casserole.
Bake at 350 °F (180 °C) for 35 min. Remove from oven; increase heat to 425 °F (220 °C). Top with biscuits. Bake for 25 min more or until lightly browned.
Mix dry ingredients. Cut in shortening until mixture resembles coarse bread crumbs. Add parsley. Add milk and mix quickly to form a soft dough. Drop by spoonfuls on top of casserole.
Top 5 Nutrients
|Calcium:||33 % / 367 mg|