Pheasant Casserole
2 Pheasants
2 Glasses red wine
1 Onion
1 Carrot
1 Stick of celery
2 tbsp Beef dripping
Salt and pepper
Preheat oven to 180°C: 350°F: Gas 4.
Prepare the vegetables and chop them roughly.
Joint the pheasants, using the breasts and legs.
Heat the beef dripping in a thick frying pan and brown the pheasant joints.
Remove from the pan and place in a casserole dish.
Place the vegetables in the frying pan and cook for 2 minutes, add the red wine and bring to the boil.
Pour the mixture over the pheasant joints, season and cover the casserole.
Cook in the oven for 1-1½ hours until tender.
Serves 4
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