A pheasant enough dinner

Bad puns aside, a recent Saturday night gave rise to a rather nice pheasant casserole.

Into a large pan went a little oil, onion, garlic, and pheasant thighs. When the pheasant was browned, I added flour, and stirred to coat the meat and absorb the oil. Then were thrown in chunks of roughly chopped carrot, peppercorns, and mixed herbs, then water to cover and a glass of red wine (Cono Sur Carmenere 2006.) After half an hour, a handful of sliced mushrooms and another glass of wine were added.

15 minutes later, a very tasty casserole was served alongside mashed potato and brocolli florets. It went well with the rest of the wine and an episode of the A-Team.