Recipe of the Month - Pheasant Casserole

This dish is ideally served with wild rice as the nutty flavour of the rice makes a delicious accompaniment to the pheasant.

Ingredients:
2tbsp oil
1 oz butter
4 breast of pheasant cubed
1/2 inch diced bacon
1/2 ounce plain flour
1 pt red wine
1/2 pt chicken stock
2 tbsp bramble or apple jelly
1 tbsp worcestershire sauce
1/4 tsp thyme
1 tsp salt & black pepper
Gravy browning
16 shallots

Recipe of the Month:

Method:

Heat oil and butter in a frying pan and brown meat. Put in casserole dish. Fry bacon in the same frying pan, add to casserole.
Add flour to frying pan including left over juices and cook slowly until browning. Slowly stir in wine and stock and simmer until thickens.
Add the rest of ingredients except for shallots.
Cook in a moderate oven with the casserole lid on. Add shallots and cook for a further hour.