Pheasant Casserole with Cider and Bacon

• 180 g Bacon
• 4 pieces Pheasant, bone-in joints
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 25 g Plain flour
• 3 medium Shallot
• 2 medium Carrot
• 2 pieces Celery
• 500 ml Cider, dry
• 400 ml Chicken stock
• 6 sprigs Fresh thyme

1. Cut the bacon into lardons. Pat the pheasant dry, then season all over with the fine sea salt and black pepper. Dust the pheasant lightly with the plain flour, shaking off any excess.
2. Set a large casserole over a medium heat and fry the bacon for 5 to 7 minutes until the fat renders and the lardons are lightly golden. Lift the bacon out to a plate, leaving the fat in the pan. Increase the heat to medium-high.
3. Brown the pheasant in the bacon fat for 3 to 4 minutes per side until well coloured, working in batches if needed. Transfer the pheasant to the plate with the bacon. Lower the heat to medium.
4. Peel and finely slice the shallots, then slice the carrots and celery. Add the shallots, carrots and celery to the casserole and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Scrape up any browned bits from the base as you go.
5. Pour in the cider and bring to a brisk simmer for 3 to 4 minutes to reduce slightly. Stir in the chicken stock, then return the pheasant and bacon to the pan along with any resting juices. Add the thyme sprigs.
6. Bring back to a gentle simmer, then cover and cook on a low heat for 55 to 60 minutes, turning the pheasant once, until the meat is tender and starting to come away from the bone. If the sauce reduces too quickly, lower the heat so it barely bubbles. Taste and adjust seasoning with a little more salt and pepper if needed.

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