Title: Pheasant Casserole(English)
Categories: Soup British
Yield: 4 Servings
| 2 | | Pheasants |
| 2 | tb | Beef dripping |
| 1 | | Onion |
| 1 | | Carrot |
| 1 | | Stick of celery |
| | | Salt and pepper |
| 2 | | Glasses red wine |
Set oven to 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.