---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03

     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 to 1-1/2 hours until tender.

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