Pot-roast pheasant in riesling

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Season the pheasants inside and out with salt and pepper. Heat the oil and butter in a large frying pan, then brown the birds all over. Set aside on a baking tray. In the same pan, fry the lardons until crisp, then transfer to the casserole.
2. Add the onion, carrot and celery to the pan and fry gently until softened. Add the garlic and fry, stirring, for
   2 minutes more until fragrant. Add the vegetables to the casserole, then pour the white wine into the frying pan and bubble for 2 minutes. Use a wooden spoon to scrape up any browned bits from the pan.
3. Meanwhile, add the sauerkraut and bouquet garni to the casserole, then nestle the pheasants on top (see tips). Pour in the stock, the wine from the frying pan and any resting juices from the birds. Season with salt and black pepper, bring to the boil, then cover and transfer to the oven for 1½ hours until tender.
4. Rest the birds on a platter for 5 minutes, then carve. Discard the bouquet garni and serve with the sauerkraut and juices from the pot, garnished with the chopped parsley. Serve with buttery mash or bread.