game
serves 4
1 Pheasant ( fairly large ), prepared
30ml / 2 tbsp oil
15ml / 1 tbsp
20ml / 2 dsp plain flour ( all purpose )
1 onion, chopped
2 dessert apples, cored, quartered, but not peeled
zest and juice of 1 orange
150ml / 1/4 pint dry red wine
150ml / 1/4 pint stock or water
salt & pepper
bayleaf, sprig of parsley and thyme, tied together
7ml / 1tsp ( heaped ) brown sugar
Melt the oil and butter in a heavy pan, put in the bird and brown
all over. Remove the bird to a casserole dish, adding the apples.
Add the onion to the pan and fry gently until softened but uncoloured,
stir in the flour and gradually add the stock, followed by the wine. Bring
to the boil stirring constantly.
Add the orange zest, juice and sugar, season with pepper and pour over the
pheasant. Add the herbs, cover the casserole and place in a pre-heated oven
at 1800C / 3500F / Gas mark 4 for 1 hour.