Pheasant Casserole

[pirate]

1 Fresh Pheasant ( plucked and prepared,not hung.)
2 Onions
1 Leek
3 Carrots
1 Swede
1 Chicken Stock

Slice,dice and cube the veg and put in a large casserole dish.Season to taste.Bring a pan ( large enough to hold the pheasant whole) of water to
the boil,then add Pheasant.Part boil the pheasant until the meat falls off
the bone.Remove the meat and discard the bones.Keep the water.Put the
meat in the casserole dish with the veg.Mix approx 1 pint of the retained
water with 1 chicken stock cube and pour over casserole,cover and put
in preheated oven until cooked.(approx 1 hour).Serve with boiled
potato's or alternately with dumplings.
This recipe will serve 2,just double up ingredients if serving more.

[cammyerl1]

I made this yesterday was really good 1 suggestion though if you can get a dish big enough cook the pheasant whole with the veg underneath with a drop of water to get it going the pick meat from the carcass add back to dish and serve this will help the flavours mature together and make it that bit more special