Pot Roast Pheasant
1 medium sized pheasant from the market Some leftover fat Three rashers of bacon cut into pieces An onion peeled and roughly chopped A carrot peeled and roughly chopped 2 sticks of celery, cleaned and roughly chopped A chicken stock cube A medium sized glass of dry vermouth Some small potatoes Heat the oven to maybe 180C. Heat a casserole, then fry the bacon with a bit of the fat. When they're starting to brown take them out, add more fat and then brown the pheasant on as many sides as possible. Then take that out, put in the rest of the fat and the onion, carrot and celery and soften them. When softened, add the bacon, crumble in the stock cube, and pour in the vermouth, allowing it to cook off the alcohol for a minute. Then top up with boiling water to cover the vegetables. Put in the potatoes (I usually put them so they're about half covered in liquid - add a bit more water if it doesn't go high enough). Put the pheasant on top, cover with a well-fitting lid, then put ...
