Pheasant Casserole

Method

• step 1

  If you buy hung pheasants you will have to dress them, I don't bother plucking the birds I just skin them and remove the wing tips and feet.

• step 2

  In a large saucepan heat 1 tablespoon of oil toss in the onions,carrot, celery, bacon and sweat gently for about five mins, put the joints in the saucepan and cover with the stock.

• step 3

  Bring to the boil, lower the heat and simmer for 2 hours.

• step 4

  Remove from the heat and cool quickly, cover and leave in the fridge overnight

• step 5

  When required, skim the fat from the surface and discard, remove the meat from the stock,

• step 6

  Drain and discard the stock leaving the veg, put this in a clean casserole dish,

• step 7

  Remove the meat from the bones and cut into cubes put on top of the veg,

• step 8

  Make up the packet of Chasseur mix and pour into the dish.

• step 9

  Cover and put in a preheated oven 180c for thirty to forty mins or until piping hot.

• step 10

  Thicken if required with cornflour.

• step 11

  Serve with creamy mashed potatoes.