Thursday, June 12, 2008

Pheasant Casserole

Pheasant Casserole
serves 4

2 tablespoons beef dripping
2 pheasants, jointed, breast and legs only
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
350ml/12fl oz red wine
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Heat the dripping in a frying pan and brown the pheasant joints.Remove from the pan, and put in a casserole dish. Put the vegetables in the frying pan, and cook for 2 minutes, then add the red wine and bring to the boil.
• Pour the mixture over the pheasant joints, season with salt and pepper,and cover the casserole dish.
• Cook in the oven for 1–11/2 hours until tender. Serve hot.

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