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Pheasant and Duck leg Casserole

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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



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, rosemary, bouquet garni and garlic, add to the slow cooker.

Add in the red currant jelly,the orange juice and the mushrooms.

Cook for 4 hours on high

On taking out season to taste - at this point you could add a little more orange juice or red currant jelly as you wish.





I was trying it to see if I could use up some waste bits from the game we are currently foraging..............It was stunning......



But feck about with the quantities to suit your own cooker......


I never measure anything...so this is a guess....

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