Pheasant Casseroled with Port (Faisan en Casserole)

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 2 Hours 30 Minutes

Ready In: 2 hrs 50 mins

4 oz - butter

1 - large pheasant (quartered)

2 large - onions

1 clove - garlic

1 pint - beef stock

1 - orange

¼ pint - port

1 - bay leaf

1 - bouquet garni

- salt and pepper

2 tablespoons - plain flour (all purpose flour)

Melt half the butter in a flameproof casserole over a high heat, add the pheasant and quickly brown on all sides. Remove from the pan.
Peel and chop the onions and peel and crush (mince) the garlic. Grate (shred) the rind of the orange and squeeze the juice. Add the onions and garlic to the casserole and cook gently for 10 minutes. Return the pheasant to the pan, add the beef stock, the orange rind and juice, and the port and stir well. Add the herbs and salt and freshly ground pepper to taste then bring to the boil. Transfer the covered casserole to a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 2½ hours until tender.
Transfer the pheasant to a warmed serving dish and keep hot. Blend the remaining butter with the flour, kneading together to form a paste. Add to the casserole, a little at a time, beating thoroughly after each addition until incorporated. Bring the casserole to the boil to thicken, then spoon the sauce over the pheasant.