Pheasant Casserole (English)

Title: Pheasant Casserole (English)

Categories: Soup/stews, English

Yield: 4 servings

2 Pheasants

2 tb Beef dripping

1 Onion

1 Carrot

1 Stick of celery

Salt and pepper

2 Glasses red wine

350/F or Mark

4. Prepare the vegetables and chop them

roughly. Joint the pheasants, using the breasts and legs only (this

saves having too many bones to cope with). 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 1-1 1/2 hours until tender. --