Pheasant casserole

Name: 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