Topic: Pheasant cacciatore

[tempest63]

With the shooting season coming to a close I thought I would share this pheasant dish with you. This is our favourite pheasant dish, it doesn't dry out and the breast and legs come out perfectly cooked. I cook mine in a Le Crueset casserole dish which I think makes a difference.


Pheasant Cacciatore

INGREDIENTS
2 young hen pheasants jointed into four pieces each
Olive oil
200g bacon lardons
1 onion diced
2 carrots diced
3 celery sticks
1-2 glasses dry white wine
275 ml chicken stock
Plain flour seasoned with salt and pepper
Pepper
Salt
Nutmeg

METHOD
Preheat oven to 150 centigrade
Coat pheasant portions in seasoned flour and brown in olive oil in a large frying pan.
Once browned place the portions in an ovenproof casserole dish that can be used on the stove.
Saut