Pheasant with Chestnuts
Recipe supplied by BigBarn
2 oven-ready pheasants, jointed
2 medium onions, skinned and sliced
8oz peeled chestnuts 225g
3tbsp plain wholemeal flour
1 1/2cups chicken stock 3/4pt/450ml
1/2cup dry red wine 1/4pt/140ml
grated rind and juice of 1/2 orange
2tsp redcurrant jelly
1oz butter 25g
1tbsp vegetable oil
chopped fresh parsley, to garnish
salt & pepper
Heat the butter and oil in a large frying pan and fry the pheasant joints for about 5 minutes, until browned. Remove from the pan and put into an ovenproof casserole. Fry the onions and chestnuts in the remaining oil and butter for a few minutes until brown, then add to the pheasant.
Stir the flour into the fat in the pan and cook, stirring, for 2-3 minutes. Remove from the heat and gradually stir in the stock and wine. Bring to the boil, stirring continuously, until thickened and smooth. Season to taste and pour over the pheasant in the casserole. Add the orange rind and juice, redcurrant jelly and bouquet garni.
Cover the casserole and bake at 180C, gas mark 4, 350F for about 1 hour or until the pheasant is tender. Remove the bouquet garni before serving, garnished with parsley. Accompany with jacket potatoes.