Pheasant with Chestnuts

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.