serves 4
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.
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