Pheasant Casserole with Sausages
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Ingredients
- 1 brace pheasant
- 2 oz butter
- 12 oz chipolata sausages
- 1 onion finely chopped
- 2x 6oz thick rashers green bacon cut in thick stripes and blanched
- 2 glasses red wine
- 2" good stock (chicken cube)
- 12 oz button mushroom
- 1 bouquet garnish
Method
- Brown pheasant in hot butter. Remove and add sausages, onion and bacon. When brown, remove sausages and replace the pheasant with wine and herbs.
Cover pan tightly and simmer for 45 minutes. Add mushrooms quatered and sausages cut into 3. Continue to cook for 7 minutes. Remove pheasant and carve. Add stock to pan, remove herbs and thicken with kneaded butter.
Boil up and spoon sauce over dish, garnish with glazed onions. Blanch 1.5lb. baby onions and return to pan with 1.5 oz butter and 2tsp. castor sugar. Stir and cover till brown and cooked, keeping lid on pan.
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