Friday, January 4, 2013,2:15 AM by

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Serves :

Preparation Time :
45 minutes

Preparation Method :

  • Melt half the butter in a flameproof casserole, add carrots and onions, cover and fry gently for 5 minutes.
  • Add the pheasant pieces and fry until lightly colored on all sides. Sprinkle in the flour and cook, stirring, until all the fat has been absorbed.
  • Add the brandy, set alight and when flames have died down, add the wine, stock, salt and pepper. Bring to the boil, cover and simmer gently for 20 minutes.
  • Meanwhile, melt remaining butter in another flameproof casserole. Add the mushrooms, bacon and onions and fry briskly until lightly colored.
  • Remove pheasant pieces from other casserole and place on top of mushrooms, bacon and onions.
  • Strain over the pheasant cooking liquid, reserving vegetables, then cover and simmer gently for 30 to 45 minutes until pheasant is tender.
  • Taste sauce and adjust seasoning, then serve with Buttered Noodles and green vegetable of choice.
  • Serve immediately.


  • 150 grams butter 
  • 4 carrots, scraped and thinly sliced 
  • 4 onions, peeled and chopped 
  • 2 pheasant cleaned and cut into 4 pieces 
  • 2 tablespoons plain flour 
  • 3 tablespoons brandy 
  • 350 ml good red wine 
  • 300 ml chicken stock 
  • Salt 
  • Freshly ground pepper 
  • 100 grams button mushrooms, sliced 
  • 8 rashers streaky bacon, derinded and chopped 
  • 16 pickling onions, peeled

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