Pheasant Cooked in Red Wine with Pigs’ Trotters

Pheasant has a tendency to be a dry meat. Even a young, tender bird needs to be protected with an ample jacket of pork fat or streaky bacon if it is to stay moist when roasted. It is safer by far to casserole pheasant of indeterminate age. The inclusion of pigs’ trotters and their stock in this casserole guarantees a wonderful succulence.

This usually makes my Christmas dinner. It is an ideal dish for two people with hearty appetites and a love of sticky pigs’ trotters and well-hung