Pheasant Casserole courtesy of "game-to-eat"
110g Unsmoked Bacon, Cut into 3 or 4 Pieces
25g Butter or Oil
570ml Good Stock or Chicken Stock Cube
2 tsp Redcurrant Jelly
100ml White Wine
8 Whole Field Mushrooms
Salt and Pepper
Melt butter or oil in a large pan and brown the pheasants all over. Remove. Saute the shallots and bacon. Remove from the pan. Add enough flour to the pan to take up the remaining juices. Mix well.
Add the stock, season and bring to the boil to thicken.
Return the pheasants to the pan. Add the shallots and bacon and cover. Cook in the oven at 160C/350F/Gas 5 for approx 1 hour or until the juices run clear. Add the mushrooms about ten minutes before the end of cooking.
Serve with fresh vegetables and creme fraiche mixed with horseradish.