Pheasant casserole

Ingredients

7

Steps

4

Serves

4

Cook Time

95-100 Min

Ingredients

  • 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 1–1 1⁄2 hours until tender. Serve hot.
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