For 4
4 tbsp olive oil
4 portions of pheasant, quail, partridge or similar game bird
1 pack of game pie mix (optional)
150g smoked or un-smoked bacon lardons
2 onions, peeled and finely chopped
2 tbsp plain flour
8 tbsp of port
300mls chicken stock
2 tbsp redcurrant jelly plus extra for serving
Juice of 1 medium orange
Salt and freshly ground black pepper
Preheat the oven to 170c
Heat the oil in a flameproof casserole over medium heat and brown the pheasant or whatever you are using. Cook two pieces at a time and transfer them to a plate as they are browned.
It is a good idea to deglaze the casserole at this stage – splash a little cold water into the hot pan – it will sizzle and bubble. Stir it to help release any meat juices from the bottom of the pan. If the juices are burnt, discard them but if not this process will avoid wasting all the flavour which would otherwise be stuck to the bottom of the pan.
Reduce the heat slightly, add the bacon and let it brown slightly and transfer it to the plate with the pieces of game.
Add the onions and let them cook gently for about 10 minutes.
Sprinkle in the flour and stir it with the onions. Stir in the port, stock and redcurrant jelly and orange juice and stir until the mixture boils.
Return the game pieces and bacon to the casserole and add the game pie mix.
Remove the casserole from the heat, put the lid on the casserole and cook in the preheated oven for about 1 ½ hours or until the game is very tender and cooked through.
Taste the sauce and add some salt and pepper if necessary.
Serve it with some croutons and perhaps some wilted cabbage in butter.
