Instructions: Season the cavity of the pheasant liberally with salt and pepper and insert the onion.

Heat the oil and butter in a flameproof casserole add the pheasant and brown lightly all over.

Turn the bird breast side down and surround with the giblets if using.

Cover and cook in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 30 minutes.

Tum the pheasant pour over the cream and continue cooking basting occasionally for 20 to 30 minutes until tender.

Transfer the pheasant to a warmed serving dish and keep hot.

Discard the giblets if used.

Add the lemon juice to the sauce and season with salt and pepper to taste.

Cook stirring over moderate heat until smooth and thickened.

Pour over the pheasant and gamish with peas and carrots to serve.

Serves 3 to 4

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