Pheasant casserole

Pheasant casserole

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 1-11⁄2 hours
until tender. Serve hot.
serves 4