Pheasant and Root Vegetable Casserole

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Heat the olive oil in a large ovenproof casserole dish over medium heat.

3. 3

   Add the chopped onion and sauté until translucent, about 5 minutes.

4. 4

   Add the diced carrots, parsnips, and potatoes to the dish and cook for another 5 minutes, stirring occasionally.

5. 5

   Season the pheasant breasts with salt and pepper, then add them to the casserole dish, browning them on each side for about 3 minutes.

6. 6

   Pour in the chicken broth and add the thyme and sage. Stir to combine.

7. 7

   Cover the casserole dish with a lid or aluminum foil and transfer it to the preheated oven.

8. 8

   Bake for 45-50 minutes, or until the pheasant is cooked through and the vegetables are tender.

9. 9

   Remove from the oven and let it rest for a few minutes before serving.

10. 10

    Serve hot and enjoy your Pheasant and Root Vegetable Casserole.