SLOW-COOKED PHEASANT WITH SAUSAGE + CREAM
1 tbsp flour
1 pheasant, jointed
4 Farm Shop pork sausages, cut into large chunks
2 onions, sliced
6 whole garlic cloves
2 bay leaves
A pinch of cayenne
400ml/13.5fl oz brandy
A splash of double cream
Roast potatoes, to serve
• Preheat the oven to 160C/325F/Gas 3. Scatter the flour into a bowl and season well with plenty of salt and pepper. Toss the pheasant in the flour so each bit is lightly coated.
• In a large casserole dish, heat a good splash of oil over a medium-high heat. Carefully brown the pheasant and the sausages, in batches if necessary, until golden. Remove from the pan and put to one side for a moment. Keep the pan on the heat, but turn down to low.
• Add another splash of oil to the pan, then add the onions, garlic, bay leaves, cayenne and a pinch of salt. Cook for about 5 minutes until the onions are soft.
• Turn the heat up and return the meat to the pan. Pour over the brandy and a splash of water if needed to reach ¾ way up the meat. Bring to the boil, season well, then cover with a lid and place in the oven for 2 hours until the meat is soft and falling off the bone. Just before you serve, stir in a really good splash of cream. Serve with roast potatoes.
Recipe taken from The Telegraph.