Pheasant casserole

Ingredients

• 2 pheasants
• 2 tbsp rapeseed or sunflower oil
• 4 rashers streaky bacon, chopped
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 400g Chantenay carrots, trimmed and halved lengthways
• 300g chestnut button mushrooms
• 2 tbsp plain flour
• 2 bay leaves
• a few thyme sprigs, leaves picked
• 250ml cider or apple juice
• 400ml chicken stock
• 2 clementines, zested and juiced
• 1 tbsp redcurrant jelly
• small bunch of flat-leaf parsley, leaves picked and chopped

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