Pheasant Casserole

If you buy hung pheasants you will have to dress them, I don't bother plucking the birds I just skin them and remove the wing tips and feet.

In a large saucepan heat 1 tablespoon of oil toss in the onions,carrot, celery, bacon and sweat gently for about five mins, put the joints in the saucepan and cover with the stock.

Bring to the boil, lower the heat and simmer for 2 hours.

Remove from the heat and cool quickly, cover and leave in the fridge overnight

When required, skim the fat from the surface and discard, remove the meat from the stock,

Drain and discard the stock leaving the veg, put this in a clean casserole dish,

Remove the meat from the bones and cut into cubes put on top of the veg,

Make up the packet of Chasseur mix and pour into the dish.

Cover and put in a preheated oven 180c for thirty to forty mins or until piping hot.

Thicken if required with cornflour.

Serve with creamy mashed potatoes.