game
Pheasant Gitana
serves 3-4
1 plump pheasant, prepared and trussed
225g / 8oz streaky bacon, derined and cut into 2.5cm / 1 inch squares
30g / 1oz butter
1 garlic clove
2 large spanish onions, sliced
4 ripe tomatoes sliced
150ml / 1/4 pint sherry
5ml / 1tsp paprika
Put the pheasant in a large flameproof casserole with the bacon,
butter and garlic. Fry, turning the pheasant, until it is browned all
over.
Pour off excess fat, then add the onions, tomatoes and sherry. Cover
and simmer for 45-60 minutes until the bird is tender, shaking the pan
occasionally.
Just before serving, stir in the paprika.