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  1. Heat the oil and butter in a roomy casserole. Add the pheasant portions and brown on all sides. Remove.
  2. Add the bacon strips garlic, onions, celery and carrots. Brown for 5 mins.
  3. 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 portions.
  4. Bring the mixture to the boil. Reduce the heat and simmer for 2 - 2 half hours or until the pheasant is tender.
  5. Thicken the juices before serving