Pheasant stew
Ingredients
- 2 pheasants
- 2 tbsp oil
- 100g/3½oz smoked streaky bacon, cut into 1cm/½in strips
- 1 onion, roughly chopped
- 2 sticks celery, sliced thinly on the diagonal
- 25g/1oz plain flour
- 300ml/10fl oz apple juice
- 300ml/10fl oz hot chicken stock
- 1 tbsp fruit jelly, such as redcurrant jelly
- 2 tbsp Worcestershire sauce
- 3 bay leaves
- 250g/9oz button mushrooms, halved
- gravy browning (optional)
- mashed potato, to serve
- salt and freshly ground black pepper
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