Your Letters 16 Recipe: Beef and Pheasant Casserole

Beef and Pheasant Casserole

Preparation time: 30 minutes Cooking time: 2¼ hours Oven: 160 degrees C, Gas Mark 3

Ingredients

• 1 oven-ready pheasant, jointed into eight pieces • 450g (1lb) best quality braising steak, trimmed of excess fat and cut into 2.5 cm (1”) cubes • 2 tablespoons vegetable oil • 2 large onions, peeled and cut into eighths • 2 tablespoons plain flour • 150ml (¼ pint) dry white wone • 450ml (¾ pint) beef stock • 1 tablespoon red wine vinegar • ½ teaspoon dried thyme • 4 tablespoons cranberry sauce • 100g (4oz) button mushrooms, sliced • Salt and freshly-ground black pepper

Method

1. Heat the oil in a frying pan, then add the pheasant pieces and fry over a moderate heat, turning often until well browned. Transfer to a casserole.

2. Reheat the oil in the pan, then add the beef cubes and fry, turning often, until well-sealed and browned on all sides. Add to the casserole. 3. Add the onions to the pan and fry over a gentle heat for 5 minutes until lightly coloured. 4. Sprinkle in the flour, stir well, and fry for a further 1-2 minutes. 5. Gradually stir in the wine, stock, and vinegar, and bring to the boil. 6. Season well with salt and pepper, then add the thyme and cranberry sauce, and heat gently, stirring until the sauce has melted. 7. Pour the contents of the pan into the casserole, cover it, and then cook in a preheated moderate oven for about 2 hours, until the pheasant and beef are tender. 8. Add the mushrooms 30 minutes before the end of the cooking time. 9. Taste and adjust the seasoning. 10. Serve with mashed potatoes and Brussels sprouts.

Val Mathews