I really prefer a traditionally cooked pheasant with all the trimmings. However, if you belong to a sporting family and have a plethora of the birds this makes a welcome change.
Meanwhile add to a saucepan the chicken stock, red wine, port, mustard, orange and lemon juice and cranberry sauce. Bring to the boil and simmer for 20 minutes. For the beurre manie, work together the flour and butter.
Remove the pheasants from the casserole and set aside. Add the juices left in the casserole to the saucepan and while it is simmering thicken it with knobs of beurre manie.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.