End of the season: Pheasant casserole serves 4.

It is the end of the season for shooting. For people involved it’s not just about the shooting itself it’s also about the food. If you have an over supply of pheasants in your freezer, here’s a recipe for you to enjoy!
You will need: Four breasts of pheasants, a pint of cider; half for you, half for the pot. About a half a pint if not more of water, 2 finely grated carrots, stick of celery, bacon, quite a bit of fresh ginger, onions, salt, pepper and a few sprigs of fresh thyme. What to do: Soften the onions in a large casserole pot. Add the bacon, then everything else. Cook for in the oven for an 1 hr and a 1/2. If you have some prunes in the store cupboard place a few of them in. Serve with celeriac mash.