Because older birds are not tender enough to be roasted, they are excellent slowly braised and tenderised in a beautiful sauce. The advantage of a little age is, of course, a lot more flavour, so this is probably one of the nicest pheasant dishes of all. It also improves if you make it the day before you need it and re-heat gently before serving.
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Pre-heat the oven to gas mark 3, 325°F (170°C).
Season the pheasant joints with salt and pepper, then dust them with flour.
Heat the butter and oil in a large flameproof casserole and brown the pheasant joints on all sides - about 10 minutes.
Remove the joints to a plate, then add the onions to the casserole and cook them for about 5 minutes until softened.
Now sprinkle in the flour and stir to soak up the juices.
Next gradually add the Madeira and stock, stirring until you have a smooth sauce.
Return the pheasant joints to the casserole, bring to simmering point, then cover and transfer to the oven for 45 minutes.
After that time, add the mushrooms and bacon strips to the casserole and cook for a further 15-20 minutes or until the pheasant is tender.
Taste and season as required before serving.
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