duck and chicken leg portions.
150ml full bodied red wine
1 sprig fresh rosemary
4 shallots
110g diced streaky bacon
olive oil
1 tablespoon plain flour if required to thicken.
1 tablespoon redcurrant jelly
150ml chicken stock
300ml fresh orange juice
110g button mushrooms
So....
Fry bacon in hot pan until lightly browned, then remove from pan into a slow cooker.
Add oil and cook shallots until light brown, then remove to the slow cooker.
Place duck and pheasant legs in hot pan, brown both sides, then put them in the slow cooker too.
deglaze the pan with wine, stock, ros