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Pheasant with Cranberries

ingredients

serves 4
175 g (6 oz) cranberries
30 ml (2 tbsp) caster sugar
75 g (3 oz) onions, skinned and finely chopped
75 g (3 oz) celery, trimmed
75 g (3 oz) streaky bacon, rinded and finely chopped
75 g (3 oz) butter or margarine
125 g (4 oz) fresh brown breadcrumbs
salt and freshly ground pepper
1 large oven-ready pheasant
15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) plain flour
150 ml (1/4 pint) red wine
150 ml (1/4 pint) chicken stock

method

1. Put the cranberries, caster sugar and 10 ml (2 tsp) water in a pan over a low heat. Heat, covered, until the cranberries burst. Uncover, raise the heat for 2-3 minutes until moisture has evaporated, cool.

2. Melt 25 g (1 oz) butter in a pan and gently fry the onion, celery and bacon for 3 - 4 minutes then stir in the breadcrumbs and cranberries. Season then cool.

3. With poultry shears or strong scissors cut along the backbone and breastbone of the pheasant to split the bird in two. Pack the stuffing into the halves.

4. Place the oil and remaining butter in a small roasting tin.' Add the pheasant halves skin side down and roast in the oven at 230°C (450°F) mark 8 for 10 minutes then at 200°C (400°F) mark 6 for a further 25-30 minutes.

5. To serve, split each piece of pheasant in half, keep warm. Make a gravy from the pan juices and remaining ingredients. Spoon a little over the pheasant and serve the rest separately.

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