Traditional pheasant casserole

Traditional pheasant casseroleServes 2-4One pheasant for twoTwo pheasants for fourButter Oil 3tbsp plain flour � pint chicken stock � orange Salt and pepper Herbs to taste.1 Joint the pheasant off the bone (your butcher will do this) and pan fry in butter and oil for 5 minutes to brown, then put joints into an ovenproof dish.2 Stir three tablespoons of plain flour into the butter and oil remaining in the pan for 2-3 minutes, take off the heat and gradually stir in � pint of chicken stock (wine could also be added). Bring to the boil, stirring until thick and smooth, add the juice and rind of the orange, season to taste and pour over the pheasant in the dish.3 Cover the casserole and bake in a preheated oven at 180C for approximately one hour or until the pheasant is tender. Serve with roast potatoes and seasonal veg

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