Pheasant casserole
Ingredients
7
Steps
4
Serves
4
Cook Time
95-100 Min
Ingredients
-
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 1–1 1⁄2 hours until tender. Serve hot.