Recipes

Pheasant Casserole

Recipe supplied by BigBarn

1 plump pheasant
1/2 a small glass of Cognac
1cup stock 1/2pt/280ml
1tsp meat extract
salt & pepper

Clean and truss the pheasant. Let it cook slowly in an earthenware dish, with butter and salt and pepper. Place the pheasant in a dish when it has become well browned.

Drain a little of the fat from the earthenware dish then add the Cognac, a little stock and the meat extract and stir well. Let it boil for a short time then pour this exquisite gravy over the pheasant and serve.