Pot Roast Pheasant
I did this again ! When you have people to feed and discover someone has had pheasants in the freezer since the autumn it makes sense. 2 pheasants An onion, peeled and chopped 2 sticks of celery, cleaned and chopped 1 large carrot, peeled and chopped The bottom of a fennel bulb, cleaned and chopped 9 or 10 small potatoes scrubbed A teaspoon of fennel seeds A wineglass of dry vermouth A chicken stockcube A large knob of butter You'll need a casserole big enough to hold both pheasants, with a well fitting lid. Heat an oven to 180C. Heat some butter in the casserole. Brown the pheasants, one at a time, on all sides, then put aside. You might need a bit more butter now, then put in the fennel seeds, the onion, the carrot, the celery and the fennel. Cook for several minutes until they are softened. Crumble in the stock cube and pour in the dry vermouth. Let that come to the boil for a minutes or two. Put in the potatoes, and add enough water to almost cover them. Let that come to the ...
