Pheasant Casserole

Method

1. Preheat the oven to 180°C (350°F) while you prepare the casserole ingredients.
2. In a heavy ovenproof casserole dish over medium heat, cook the bacon for about 5 minutes until the fat renders and the bacon begins to crisp.
3. Add the pheasant to the dish and brown it alongside the bacon for approximately 5 minutes, turning to colour all sides evenly.
4. Stir in the mushrooms and thyme, cooking for a further 4 minutes until the mushrooms begin to soften and release their juices.
5. Pour in the bone broth and heavy cream, stirring to combine all the ingredients into a cohesive sauce around the pheasant and bacon.
6. Cover the casserole dish with a tight-fitting lid and transfer it to the oven to cook for 25 minutes until the pheasant is cooked through and the sauce has thickened.
7. Remove the dish from the oven, allow it to rest for 5 minutes, then serve the casserole hot directly from the dish.