Recipes

This suitably seasonal recipe for pheasant comes from Ian Rogers of Manor Farm Game. As he says "It's easy, delicious and warming on a cold winter's night." More to the point, it's almost completely hands-off cooking, leaving you to get on with anything you like.

Serves 4

    1 pheasant, yellow fat removed
    2 carrots, sliced
    2 shallots, sliced
    4 oz mushrooms, sliced
    Mixed herbs (try thyme, bay leaf or parsley)
    1/2 pint chicken stock
    1/2 pint cider
    Salt and pepper

Method

Preheat the oven to 150C.

Heat a little oil in a lidded casserole pot and brown the pheasant on all sides. Add the sliced vegetables, herbs, stock and cider and bring slowly to the boil.

Add salt and pepper and transfer to the oven - lid on - for about 3 hours, or until the meat starts to fall off the bone.

Remove the pheasant and take all the meat off the carcass and put it back into the casserole.

Reheat gently when ready to serve (as with any casserole this is always better made earlier) and serve with creamy mashed potato and a green vegetable.