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Braised Pheasant
- Serves
6
- Difficulty
Easy
Published 1980
This is a Victorian recipe from Oxfordshire. A brace of old birds was sometimes cooked like this for an informal autumn dinner and served with rice and the first brussels sprouts of the season.
Ingredients
1 2 ½ stick 60
Method
In a frying-pan fry the onions in the butter, then put them into a large casserole. Fry the bacon in the same pan and put on top of the onions. Set aside the pan with the fat in it.
Rub the birds all over with the seasoned flour and place them side by side, breast upwards, on top of the bacon. Melt the red-currant jelly in a saucepan and stir in the stock, the wine and the Worcestershir
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