We cooked this last night and it was so yummy - one of the best meals we've cooked for ages.

INGREDIENTS:

One pheasant (will do 2 people).

Pack of lardons - 250g.

700mls of chicken stock (1.5 pints).

Approx 6 shallots.

Approx 10 mushrooms.

2 bayleaves.

Dash of red wine.

Red current jelly.

Cornflour.

Mums instructions

In casserole dish, add a small bit of butter and olive oil.

Add in a pack of lardons (chopped bacon bits).

Then sear all sides of the pheasant (about 1 minute per side) in the casserole containing the lardons, until the skin the pheasant is golden brown.

Add in 700mls (1.5pints) of chicken stock, 6 shallots, a dash of red wine and 2 bayleafs. Season with black pepper- no need to add salt as the lardons and chicken stock will have plenty.

Put lid on casserole and place in oven at 180 degrees C for 1 hour.

Remove from oven after an hour and add about 10 unsliced mushrooms and place back in oven for a further 30 minutes.

Then remove from oven again, and remove pheasant from casserole dish, placing it on a carving board.

Add 3 tablespoons of red current jelly and 1.5 tablespoons of cornflour to the sauce to thicken it up.

We also baked potatoes and cooked red cabbage with it.

Oh my god, it was just so yummy. Thanks so much to my wonderful mum Eleanor!