Title: Pheasant casserole(english)
 Categories: Soup/stews, 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
 
  Set oven to 350/F or 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 until tender.