Braised Pheasant with Mushrooms and Bacon

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About


  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 3 phe


Heat the oil and butter in a casserole and brown the pheasant pieces, a few at a time. Take them out, add the mushrooms and cook until tender: about 5 minutes. Remove them with a slotted spoon, add the onions and cook until brown, shaking the casserole so that they colour evenly. Remove the onions, add the bacon and brown it too.

Discard all but 2