How to make it

  • 1. Tie the legs of the birds tightly.
  • 2. Heat sunflower oil in a casserole dish on the hob and add the pheasants.
  • 3. Brown them all over in the oil and set aside on a plate.
  • 4. Chop celery, onion, garlic, carrots, swede, red pepper, wild mushrooms
  • 5. In same casserole dish fry the bacon then add all the chopped vegetables and chorizo.
  • 6. Stir in the flour thoroughly. Add stock, wine, elderberry jelly, Worcester sauce and bring back to the boil. Add the pheasants and put on the lid. Cook very slowly in the oven for 3-4 hours at 120-150 degrees Celsius until meat is tender.
  • 8. Lift the birds out of the pot, place on a plate and allow to cool enough to handle. Pull all the meat off the bones and return to the casserole dish.
  • 9. Add salt and pepper to taste. Add the fresh herbs.
  • 10. Garnish with chopped parsley and serve

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