What You'll Need 

• Pheasant
• Sliced Shallots or Onions 
• 1/2 cup of red wine 
• 1/4 cup of vinegar/balsamic vinegar 
• Vegetable Stock 
• Cinnamon Stick 
• 2 Bay Leaves 
• Salt 
• Pepper 
• Oregano
• Garlic
• Olive Oil
• 2 Tsp Cornflour
• Potatoes
• Mixed Vegetables

Method

• On medium heat, in a frying pan, heat a small amount of olive oil. Cut the Pheasant into portions and add to the frying pan. Seal the meat until golden brown (approximately 3-5 minutes) and season to taste with salt, pepper, oregano and a couple of cloves of garlic.
• Once the meat is a golden brown, add the sliced shallots (or onions) in with the meat until they are soft. 
• Once soft, evenly spread 2 teaspoons of cornflour over the oil of the pan until it is cooked thoroughly. Add 1/2 cup of red wine and 1/4 cup of vinegar all over the meat and onions. Cover the pan and let it simmer.
• Allow it to simmer until the juices are really thick and then pour over 1/2 a pint of vegetable stock. Again, slowly simmer.
• Add 1 or 2 Bay Leaves and a small piece of cinnamon stick, leave to simmer until the meat is cooked. 
• While waiting for the meat to cook add a selection of your favourite vegetables to the steamer. Peel and quarter the potatoes then slow cook them in a chip pan.
• Once the meat looks cooked, fast boil to dissolve the juices into a thick gravy.
• Take the potatoes out of the chip pan and season to taste with salt, pepper and oregano. Squeeze 1/2 lemon evenly over the potatoes and cover to ensure the juices are absorbed.
• Serve the pheasant alongside the vegetables, potatoes and gravy.