Cobaw Pheasant Casserole .

 This magnificent dish can be prepared well in advance and reheated.
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*        4 Breasts from two brace of  Cobaw Pheasants
*        dry sherry
*        1 tablespoon of soy sauce
*        1.5 tablespoons of sunflower oil
*        135 grams/5oz. of  fresh grated ginger
*        3 cloves of garlic
*        50 grams/2oz. tin black beans in sauce
*        vegetable stock
*        2 tablespoons of chopped chervil

Shred the flesh into finger sized strips . Marinate overnight in enough dry sherry and the soy sauce to cover the flesh.
After 24 hours, heat the oil in a large pan and fry the ginger and garlic for a few minutes. Add the strips of meat and saute for a further 5 minutes. Add the beans and warm them through.
Add enough stock to cover all the ingredients and simmer for a further 5 minutes, or until cooked.
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Present it at the table in a casserole dish or similar with chervil scattered over the top.
Serve with plain rice , or more extravagantly, wild rice and a warm green salad.

Enjoy this meal with your family, dreaming of the Cobaw Shoot!!