This recipe is dedicated to my mother and father and is a huge thank you to them for always putting a cooked meal on the table. They both worked full-time, and then coming home late, cooking dinner, managing the household and helping me with my homework were a struggle at the best of times. My mother’s prize possession was her pressure cooker. Mum used to put the entire meal into the pressure cooker and then, hey presto! dinner was served in half an hour. It’s quite impressive and I never realised the importance and relevance of this piece of equipment until fairly recently.
It’s become the ‘new’ toy for chefs because it’s fast and efficient, and under pressure the flavour and moisture are kept intact. I must agree it’s done a pretty good job of these pheasant legs and as far as an almost one pot meal goes, it’s pretty