PHEASANT CASSEROLE(ENGLISH)

      Title: PHEASANT CASSEROLE(ENGLISH)
  Categories: Soup/stews, English
       Yield: 4 Servings
  
       2    Pheasants
       2 tb Beef dripping
       1    Onion
       1    Carrot
       1    Stick of celery
            Salt and pepper
       2    Glasses red wine
  
   Set oven to 350/F or Mark 4. Prepare the vegetables and chop them
   roughly. Joint the pheasants, using the breasts and legs only (this
   saves having too many bones to cope with). Heat the beef dripping in
   a thick frying pan and brown the pheasant joints. Remove from the pan
   and place in a casserole dish. Place the vegetables in the frying pan
   and cook for 2 minutes, add the red wine and bring to the boil. Pour
   the mixture over the pheasant joints, season and cover the casserole.
   Cook in the oven for 1-1 1/2 hours until tender.
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