Serve with braised red cabbage and mashed potato.
3/4 pint of Chicken Stock
1-2 tbsps Redcurrant Jelly
Take one pheasant, cover with bacon and put in roasting dish, add 3/4 pint
of chicken stock cook for 45 minutes in oven
Then after 45 minutes, take pheasant out, and de-bone it and roughly chop the
bacon. Keep warm.
In roasting dish keep the juices of the pheasant, add redcurrant jelly 1-2
tbsps, red wine, then add a little breadcrumbs (to thicken the sauce) and cook
over the stove for 5 minutes.
Put chopped pheasant and sauce in a serving dish and mix well.