Pheasant with Chestnuts
HT MC British 90mins
4 Hot Game
Alcohol Main Course Britain Europe
oven-ready Pheasants, jointed
tbsp Plain Flour
Dry Red Wine
and Black Pepper
rind and juice of 1/2 Orange
tbsp Redcurrant Jelly
Preheat the oven to 180C, 350F, Gas mark 4. Heat the butter and oil in a large
frying pan, add the pheasant and brown on all sides. Remove to an ovenproof
Add the onions and chestnuts to the frying pan and sauté until lightly browned. Add to the pheasant.
Stir the flour into the frying pan and cook, stirring, for 2 minutes. Gradually add the stock and wine, stirring constantly.
Bring to the boil and cook until thickened.
Stir in the orange rind, juice, redcurrant jelly, salt, pepper and bouquet garni
and mix well.
Pour the sauce over the pheasant and chestnuts, cover and bake in the oven for 1 hour 15 minutes. Serve hot.
A good alternative to serve at Christmas or Easter.
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