Tradition dictates that you should use the same wine in this stew that you plan to serve with it, but a less expensive full-bodied wine will do for cooking. The stew reheats very well.
Roasting the pheasant in foil keeps the flesh particularly moist. This recipe is best for very young birds and, if you have a choice, request the more tender female birds.
SERVES: 6PREP TIME: 15 minCOOK TIME: 55 minREADY TIME: 1 h 10 minCALORIES: 460 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 1 quantity or 250 g (8 oz) shortcrust pastry filling 6 eggs 1 cup (8 fl oz) milk 4 rashers bacon, chopped 1/3 cup […]