Pheasant, Ham & Leek Casserole

1 Reviews

SERVINGS

6

PREP TIME

20 min

TOTAL TIME

1 hr 30 min

GLUTEN FREE

NO

Perfect for cold winter nights, this hearty casserole features layers of potatoes, naturally smoked ham, pheasant and cheese.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.

This recipe is made with Jones Ham Slices.

6.4oz Ham Slices (635x390)
ingredients
1 tablespoon olive oil
4 pheasant breasts
Kosher salt, to taste
Freshly cracked pepper, to taste
5 tablespoons butter
2 large leeks, white and light green parts, thoroughly washed and sliced
1 tablespoon fresh thyme, chopped
1/3 cup all-purpose flour
3 cups whole milk, warmed
Pinch nutmeg
Pinch cayenne pepper
3 large Yukon gold potatoes, thinly sliced
5 slices Jones Dairy Farm Ham, chopped
1 cup sharp cheddar cheese, shredded
1 cup swiss cheese, shredded
1/4 cup parmesan cheese, for sprinkling
Fresh flat leaf parsley, chopped
DIRECTIONS
Preheat oven to 400°F.

Heat olive oil in medium pan over medium-high heat. Pat pheasant dry with paper towels and sprinkle with salt and pepper. Brown both sides of pheasant breasts; don’t worry about cooking all the way through. Cube pheasant and set aside.

In same pan, melt butter. Add sliced leeks and thyme. Cover pan and sweat over medium heat for 7-10 minutes, or until leeks have softened, stirring occasionally, being careful not to let leeks brown. Sprinkle flour over leeks and stir for 5 minutes, allowing flour to cook. Gradually whisk in warmed milk and simmer until thickened. Stir in salt, pepper, nutmeg and cayenne pepper.

Grease 3-quart glass dish with butter. Layer half cream sauce on bottom, then sliced potatoes, pheasant, ham, and shredded cheddar and swiss cheese. Repeat with remaining cream sauce, potatoes, pheasant, ham and cheese. Top with parmesan. Cover with foil, and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese turns golden. Let stand for 10 minutes before serving. Garnish with freshly chopped parsley.

Ratings & Reviews

5/5

write a review
  • 11/15/2021

If you like scalloped potatoes and ham you will love this dish! I did not butter the pan as I was using ceramic bake wear and it worked out fine. I will definitely make this again, perhaps with sweet potatoes next time. My husband (the pheasant hunter) loved it!

Ingredients

1 tablespoon olive oil
4 pheasant breasts
Kosher salt, to taste
Freshly cracked pepper, to taste
5 tablespoons butter
2 large leeks, white and light green parts, thoroughly washed and sliced
1 tablespoon fresh thyme, chopped
1/3 cup all-purpose flour
3 cups whole milk, warmed
Pinch nutmeg
Pinch cayenne pepper
3 large Yukon gold potatoes, thinly sliced
5 slices Jones Dairy Farm Ham, chopped
1 cup sharp cheddar cheese, shredded
1 cup swiss cheese, shredded
1/4 cup parmesan cheese, for sprinkling
Fresh flat leaf parsley, chopped

Directions

Preheat oven to 400°F.

Heat olive oil in medium pan over medium-high heat. Pat pheasant dry with paper towels and sprinkle with salt and pepper. Brown both sides of pheasant breasts; don’t worry about cooking all the way through. Cube pheasant and set aside.

In same pan, melt butter. Add sliced leeks and thyme. Cover pan and sweat over medium heat for 7-10 minutes, or until leeks have softened, stirring occasionally, being careful not to let leeks brown. Sprinkle flour over leeks and stir for 5 minutes, allowing flour to cook. Gradually whisk in warmed milk and simmer until thickened. Stir in salt, pepper, nutmeg and cayenne pepper.

Grease 3-quart glass dish with butter. Layer half cream sauce on bottom, then sliced potatoes, pheasant, ham, and shredded cheddar and swiss cheese. Repeat with remaining cream sauce, potatoes, pheasant, ham and cheese. Top with parmesan. Cover with foil, and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese turns golden. Let stand for 10 minutes before serving. Garnish with freshly chopped parsley.