Pheasant With Ham And Onions

Ingredients

• 1 well-hung pheasant
• 3 oz beef dripping
• 6 oz ham, diced
• 1 tbsp chutney
• 3 large Spanish onions, sliced into rings
• Salt and pepper to taste

Method

1. 1 Place the pheasant in a buttered stewpan with beef dripping and diced ham. Fry over heat until the bird is nicely and lightly browned.
2. 2 Add chutney and sliced onions to the pan. Cover and simmer until the pheasant and vegetables are fully cooked.
3. 3 Remove the pheasant to a serving dish. Cook the onions in the pan juices for ten minutes, seasoning with salt and pepper.
4. 4 Serve the pheasant surrounded by the cooked onions and sauce.