Ingredient:
2 tbsp sunflower oil
2 pheasants cut into serving pieces
375 g (12 oz) shallots, chopped
125 g (4 oz) piece of smoked streaky bacon, cut into strips
3 garlic cloves, crushed
1 tbsp plain flour
600 ml (1 pint) game stock or chicken stock
300 ml (1/2 pin) red wine
1 head of celery, separated into stalks, sliced
250 g (8 oz) button mushrooms
1 tbsp tomato puree
Salt and black pepper
Chopped parsley, to garnish
Method:
Heat the oil in a large flameproof casserole. Add the pheasant pieces and cook over a high heat until browned. Lift out and drain.
Add the shallots and bacon and cook for 5 minutes. Add the garlic and flour and cook, stirring, for 1 minute. Add the stock and wine and bring to a boil. Add the celery, mushrooms, tomato puree, and season. Simmer for 5 minutes.
Add the pheasant, bring back to a boil, cover, and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours. Garnish with parsley.
2 tbsp sunflower oil
2 pheasants cut into serving pieces
375 g (12 oz) shallots, chopped
125 g (4 oz) piece of smoked streaky bacon, cut into strips
3 garlic cloves, crushed
1 tbsp plain flour
600 ml (1 pint) game stock or chicken stock
300 ml (1/2 pin) red wine
1 head of celery, separated into stalks, sliced
250 g (8 oz) button mushrooms
1 tbsp tomato puree
Salt and black pepper
Chopped parsley, to garnish
Method:
Heat the oil in a large flameproof casserole. Add the pheasant pieces and cook over a high heat until browned. Lift out and drain.
Add the shallots and bacon and cook for 5 minutes. Add the garlic and flour and cook, stirring, for 1 minute. Add the stock and wine and bring to a boil. Add the celery, mushrooms, tomato puree, and season. Simmer for 5 minutes.
Add the pheasant, bring back to a boil, cover, and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours. Garnish with parsley.
