1 x Pheasant jointed
1lb braising steak cubed
2 x tblsps oil or dripping
2 x large onions
2 x tbsp plain flour
¼ pint dry white wine
¾ pint beef stock
1 x tbsp red wine vinegar
Salt and pepper
½ x teasp dried thyme
4 x tbsp cranberry sauce
4 oz button mushrooms

Method
Heat oil, brown pheasant, and transfer to casserole dish. Repeat process with beef. Fry onions for 5 mins, sprinkle flour over, stirring well. Gradually add wine, stock and wine vinegar and bring to the boil, season to taste, add thyme & cranberry, stir until sauce has is smooth and even.
Pour contents into the casserole dish, cover and cook for approx 2 hours. Add mushrooms 30 minutes before end of cooking time.

Will freeze for up to 6 weeks