Recipe#6400

Title: Pheasant Casserole (English)

From: "ray.watson" 
Date: Thu, 5 Sep 1996 19:19:50 +0000 

      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.