We cooked this last night and it was so yummy - one of the best meals we've cooked for ages.

Method:

  • In casserole dish, add a small bit of butter and olive oil.
  • Add in a pack of lardons (chopped bacon bits).
  • Then sear all sides of the pheasant (about 1 minute per side) in the casserole containing the lardons, until the skin the pheasant is golden brown.
  • Add in 700mls (1.5pints) of chicken stock, 6 shallots, a dash of red wine and 2 bayleafs.
  • Season with black pepper- no need to add salt as the lardons and chicken stock will have plenty.
  • Put lid on casserole and place in oven at 180 degrees C for 1 hour.
  • Remove from oven after an hour and add about 10 unsliced mushrooms and place back in oven for a further 30 minutes.
  • Then remove from oven again, and remove pheasant from casserole dish, placing it on a carving board.
  • Add 3 tablespoons of red current jelly and 1.5 tablespoons of cornflour to the sauce to thicken it up.
  • We also baked potatoes and cooked red cabbage with it.
  • Oh my god, it was just so yummy.
  • Thanks so much to my wonderful mum Eleanor!