Pot roasted pheasant
Ingredients
- 2 pheasants tied (ask your butcher to do this)
- 1 tbsp plain flour well seasoned
- 50ml vegetable oil
- 2 rashers smoked streaky bacon thinly sliced
- 8 shallots peeled and left whole
- 2 carrots peeled and quartered lengthways
- 2 parsnips peeled and quartered lengthways
- 1 garlic clove peeled and crushed
- 1 thyme sprig
- 1 marjoram sprig
- 2 bay leaves
- 100ml marsala or sweet sherry
- 50ml red wine
- 200ml chicken stock
- 1 tsp caster sugar
- bread sauce, to serve
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