Duck and Game

Pheasant Pot-au-feu
1. 

50g butter
2 carrots, chopped
Half head celery, chopped
1 large onion, chopped
2 leeks, chopped
2 bay leaves
3 thyme sprigs
300g saucisson or smoked bacon , cut into bite-size chunks
1 whole bulb garlic, cut in half
2 pheasants, oven-ready
olive oil
125ml dry white wine
200g tin haricot or cannellini beans
1 small savoy cabbage, cut into thin wedges

Heat the oven to 160C. Take a large wide casserole, add the butter then throw in the chopped vegetables, herbs and saucisson. cook for about 25-30 minutes until soft, but not coloured. Scoop out the veg, herbs and sausaqe and set aside, season the birds well, then add to the pan. colour all over in a little olive oil and butter (this will take about 10 minutes). Add the vegetables and sausage back to the pan, pour in the wine and reduce. Add the beans and cabbage, then cover in enough water or stock to come half way up the birds. Put a lid on and braise for an hour and fifteen minutes.

Remove the pan and, keeping the lid on, allow to rest for a further 10-15 minutes.

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