PHEASANT CASSEROLE

Preparation Method :

• Melt half the butter in a flameproof casserole, add carrots and onions, cover and fry gently for 5 minutes.
• Add the pheasant pieces and fry until lightly colored on all sides. Sprinkle in the flour and cook, stirring, until all the fat has been absorbed.
• Add the brandy, set alight and when flames have died down, add the wine, stock, salt and pepper. Bring to the boil, cover and simmer gently for 20 minutes.
• Meanwhile, melt remaining butter in another flameproof casserole. Add the mushrooms, bacon and onions and fry briskly until lightly colored.
• Remove pheasant pieces from other casserole and place on top of mushrooms, bacon and onions.
• Strain over the pheasant cooking liquid, reserving vegetables, then cover and simmer gently for 30 to 45 minutes until pheasant is tender.
• Taste sauce and adjust seasoning, then serve with Buttered Noodles and green vegetable of choice.
• Serve immediately.