Pheasant Casseroled with Bacon, Shallots and Mushrooms in Red Wine

This is really like coq au vin only with pheasant instead of chicken. I think it is an awfully good way to use pheasant, which tends to dryness in cooking if you’re not careful. Pheasants are widely available in city supermarkets and butchers these days, and their flavour is very mildly gamey. This is a most delicious casserole, full of richly complementary flavours.