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meat and fish | a most pleasant pheasant

Serves 4

This is one of my husband favourites - which is just as well, as I'm now vegetarian and so when we cook it now he has to eat it four days in a row - not that he's complaining! It's a good idea to have a separate dish in which to deposit the bones and possibly some kitchen towels to hand, as most people who eat this dish will be unable to resist using their fingers.

Wheat free, dairy free, nut free version...



  1. Cut each pheasant in half, lengthways - and brown in oil at high heat.
  2. Remove pheasant to a separate dish.
  3. Reduce heat. Add the onion and fry until softened.
  4. In a jug, dissolve the stock cube in half pint hot water.
  5. Add the red wine, making the stock up to one pint.
  6. Stir into the onions.
  7. Add the herbs and tomato paste/puree, and a dash of salt and pepper.
  8. Replace the pheasant in the saucepan - check that just covered with liquid (add more water if not).
  9. Cover and simmer for one hour.
  10. Add the remaining vegetables, checking there is enough water to cover the vegetables and adding more if necessary.
  11. Add 1 tsp salt.
  12. Bring to the boil.
  13. Reduce heat and simmer for 15 minutes.
  14. Check if vegetables are cooked through then serve.

Maybe serve with...

The rest of that bottle of full bodied red wine!

For those able to eat dairy ...

A richer sauce may be possible using butter in the original browning of the pheasant. Or you could serve with buttered mashed or duchesse potatoes for a special treat.

For those able to eat wheat...

Hot crunchy French baguette is just perfect to mop up that rich gravy!

If you have celery and tomatoes leftover, see sublime tomato soup or Scarlett's secret sauce. If you have peppers, celery and tomatoes leftover, see bean chilli or pepper paprikash. If you have mushrooms, celery and tomatoes left, see flat roof cottage pie.

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