Here's an easy one that I swear by.

2 Pheasants, or other game birds, or even just a couple of poussin (the birds have to be small)

About 200g of chopped pancetta or bacon.

A bottle of Madeira wine,

3 or 4 sticks of celery (chopped up small)

rosemary, thyme and a couple of bayleaves.

Rub the birds all over in olive oil mixed with salt and black pepper.

Fry the pancetta (bacon) in the bottom of the pot till its juices run and oil the pot.

Put the birds in and turn them on the high heat to colour them all over.

then turn the heat down

Chuck in the chopped celery

pour in 2 glasses of Madeira wine.

Put the lid on the pot and put it in the oven for about 45 minutes

when you take it from the oven, pierce the meat at its thickest point to see if it is ready - near where the leg meets the body is a good place.

If the Juice Runs *Clear* it is Ready!

If there is any pinkness put it back in for another 10 minutes or so.

When it is ready, make sure you leave it for 15 minutes.



I promise you, if you make this recipe you will be a very very happy old dude indeed.

Just talking about it is making my taste buds go crazy.

The great thing about the pancetta and the madeira is that the meat won't come out dry but moist and flavoursome ...

... ethethethethethethetth .... and with a nice wine ...