Pheasant stewed with vegetables
- 2 pheasant
- 4 oz. butter
- 4 oz onions, sliced thinly
- 3 oz carrots, chopped
- 1|2 oz plain flour
- 1 tablespoon goose or duck fat
- 1 pint of white wine
- 8 oz mushrooms
- 2 pints chicken stock
- 1 small glass of cognac
- Salt
- Pepper
Preheat the oven to 200C. Melt the butter in a casserole. Put in the birds and braise them, then place in the oven to cook for 15 minutes. Remove the birds and carve into quarters. Lower the oven heat to 190C. Put the onions and carrots into the casserole and let them sweat for about 10 minutes. Warm the wine and the stock and gradually pour them over the birds. Continue cooking for 30 minutes. Slice the mushrooms and fry them in the goose or duck fat. If you have none, try bacon fat. Add them to the pheasant. Pour the cognac into the mushroom pan, heat gently, then set it alight, pour over contents of the casserole and cook for a further 15 minutes.