Heat the oil and butter in a roomy casserole. Add the pheasant
portions and brown on all sides. Remove.
Add the bacon strips garlic, onions, celery and carrots. Brown
for 5 mins.
Add the bay leaves and thyme, drained, pickled onions, pickled
walnuts and prunes. Stir in the redcurrant jelly, Tabasco, red
wine, stock and Worcestershire sauce Tabasco. Replace the pheasant
Bring the mixture to the boil. Reduce the heat and simmer for 2
- 2 half hours or until the pheasant is tender.