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Pheasant Casserole (English)
Yield: 4 servings

2 pheasants
2 tb beef dripping
1 onion
1 carrot
1 stick of celery
salt and pepper
2 glasses red wine
1/2 hours until tender

Set oven to 350F / Gas Mark 4. Prepare the vegetables and chop them
roughly. Joint the pheasants, using the breasts and legs only (this
saves having too many bones to cope with). Heat the beef dripping
in a thick frying pan and brown the pheasant joints. Remove from
the pan and place in a casserole dish. Place the vegetables in the
frying pan and cook for 2 minutes, add the red wine and bring to
the boil. Pour the mixture over the pheasant joints, season and
cover the casserole. Cook in the oven for 1-1 1/2 hours.

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