Pheasant casserole

• pheasants↗2
• rapeseed or sunflower oil2 tbsp tbsp
• streaky bacon↗4 rashers

  chopped

• onion↗1

  finely chopped

• celery sticks↗2

  finely chopped

• Chantenay carrots↗400g g

  trimmed and halved lengthways

• chestnut button mushrooms↗300g g
• plain flour↗2 tbsp tbsp
• bay leaves↗2
• thyme sprigs↗a few

  leaves picked

• cider or apple juice↗250ml ml
• chicken stock↗400ml ml
• clementines↗2

  zested and juiced

• redcurrant jelly↗1 tbsp tbsp
• flat-leaf parsley↗small bunch of

  leaves picked and chopped

Step-by-step instructions

1. 1

   Carve the breasts from the pheasants, then remove the skin from the breasts and cut each one in half. Repeat with the pheasant legs, cutting each one at the knee joint to divide into two pieces. (Carve the rest of the carcasses to use later in gravies or stocks.)

2. 2

   Heat the oil in a medium flameproof casserole over a medium-high heat and brown the meat all over briefly, then remove to a plate. Fry the bacon in the pan for a few minutes. Add the onion and celery and fry for 7 mins more, stirring often until the veg has started to soften and turn golden. Add the carrots and mushrooms, and fry for a few more minutes until the mushrooms have released their liquid.

3. 3

   Stir in the flour, then add the bay, thyme, cider, stock and clementine zest and juice. Bring to the boil, then reduce the heat to a simmer. Return the pheasant pieces to the pan and simmer for 45 mins-1 hr.

4. 4

   Lift the pheasant pieces onto a plate, then reduce the sauce until glossy. Stir in the redcurrant jelly, then return the pheasant to the sauce. Sprinkle over the parsley to serve. Once completely cool, the casserole will keep frozen for up to three months. Defrost overnight in the fridge and reheat until piping hot.