3 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed salt and freshly ground black pepper 1 oven-ready pheasant 1 wineglass dry sherry 1/2pt/300ml chicken or game stock 8 fresh figs, quartered
Instructions
1) Heat oil in a large pan and fry onion and garlic until softened. Remove with a slotted spoon and place in an earthenware casserole.
2) Season pheasant and add to pan to brown and seal all over. Pour over sherry and tilt pan to ignite. Stand well back from the flames. When they have died down, add pheasant to casserole.
3) Pour stock into frying pan and bring to the boil. Pour over pheasant and surround with the quartered figs. Cover with foil and place in the oven at 350F, 180C for 1 1/2 hours or until bird is tender.
