Pre-heat oven to Gas Mark 2 or electric equivalent (Circotherm 140C).

Season the flour and bring 2 tbsp oil to a high heat in an ovenproof casserole dish, in the meantime dusting the pheasant pieces in the seasoned flour.

Quickly brown the poultry all over and set aside on a plate for Step 4.

Stir any “sticky” bits in the pan loose and, if necessary, use a very little of the port wine to deglaze the casserole. Add the remaining oil and return to a medium-high heat. Fry the bacon pieces until beginning to crisp, then add the onions, shallots and garlic for another 4 minutes, only stirring to avoid sticking, until softened but not burnt. Add the celery and mushrooms and stir gently but thoroughly.

Return the pheasant to the pan and pour over the port, stock and satsuma juice/rind and sprinkle in the rosemary. Add the parsnip and carrots and bring to the boil. Add a little seasoning, the bay leaves and the redcurrant jelly and stir all thoroughly. Cover the casserole and place in the pre-heated oven. Cook for 90 minutes, checking a couple of times and adding more stock if needed. Season to taste, add the coriander garnish and serve piping hot with your choice of accompaniments.