Ingredients
A brace of Kilnsey Pheasants jointed
1lb of bacon cut into strips
16 shallots peeled
2oz butter
2floz vegetable oil
¼ pint brandy
½ bottle red wine
2 table spoons of flour
2 table spoons of fresh thyme
2 bay leaves
3 table spoons sugar mixed with a little ground nutmeg
1lb button mushrooms
6 garlic cloves crushed
Method
- Using a heavy casserole sauté the shallots and bacon in a little oil and butter until golden. Brown the birds in the oil and pour on the brandy, heat and flame. Remove the birds. Add the flour and stir well.
- Replace the pheasant, shallots and bacon. Add the wine, herbs, sugar, mushrooms and garlic.
- Cover the pan and cook for 1.5 hours in the oven.
- Garnish with croutons and serve with mashed potatoes.