Wild Game Casserole

Remove Legs and Breasts from Pheasant,(joint legs into 2 and cube up breasts or get your game dealer to do this). Keep carcass for stock. C ube casserole venison, if not already done. Fry Pheasant and Venison in pan until sealed on both sides; then place in casserole pan. Boil pheasant carcass for stock in saucepan if desired. Peel and cut vegatables, onions and garlic, add with bouquet garni to casserole pan. To make rue, put marg to melt in same pan used to fry pheasant and venison, then add flour and cook for approx 1 minute. Add approx 3/4 litre of desired stock. Stir over heat until thickened slightly, then add to casserole pan. Add wine or port with a good pinch of salt. (note: liquid to cover all the ingredients). Place in oven on a high heat for 1/2 hour, then reduce temperature for a further 2 hours, until vegetables are cooked. Taste, add more seasoning and more wine if required.