Submitted by Karen Billington
Ingredients
1 Large pheasent.
2 large onions.
2 port glasses of port.
2 pints of water.
1 chicken stock cube.
Seseame or nut oil.
4oz butter.
1 boquet garni.
2 bay leaves.
Instructions
1. 1/4 the pheasent,
2. Fry the sliced onion and Pheasent for 5 mins in the oil and butter.
3. Pour in sherry and stir,
add chicken stock, and herbs. cover and cook in a preheated over at 150C for 3-4hours.
4. Serve with leak and potato mash.
Attributes
- Main meals
- Wheat free