Braised Pheasant in Wine

• 1 plump pheasant
• 3 oz (75 g) butter
• 2

Although generally accepted that tender young game birds are best roasted, pheasant which tends to have a fairly dry flesh can be braised or casseroled with very good results.

Wipe the pheasant and truss into a neat shape. Cut the legs short so that the bird will fit into a casserole dish. Heat 1 oz