This recipe called for browning the meat and then cooking up the other ingredients in a casserole dish before putting it in the oven... after the disaster of the pot-roast pigeon where one of my two Denby casserole dishes shattered into pieces, with about two litres of ingredients and stock flooding the kitchen, and therefore me discovering that Denby dishes aren't hob proof (doh!), I very carefully used the second one for this - I really need a Le Creuset dish for Christmas - if I can find anywhere to store one!!
There wasn't an enormous amount of liquid in this so although I pushed the pheasant down as much as I could, it was mostly sitting on top of the other ingredients so I was worried the meat might end up a bit dry but it didn't seem to and after 40mins in the oven seemed to be cooked just right - cooked through but still a little moist. The potatoes were perfectly cooked, the celery still slightly crunchy, and plenty of lovely yummy, vermouthy, sage-y gravy. Yum!
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1 comment:
Wow! A ccoking marathon indeed! Hope you are settling in to your new house. I loved this recipe when we made it, with friends when we were staying with them in Lancasrer. We had three pheasants, I think, and the whole table, of four adults and two very gredy little boys, sat in silence as we devoured the whole lot! Must visit the covered market here in Oxford and get a pheasant or two.
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