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Casserole of Pheasant with Chestnuts     HT  MC    British   90mins

Serves 4       Hot    Game  Alcohol  Main Course   Britain Europe



25g/1oz Butter

1 tbsp Oil

2 oven-ready Pheasants, jointed

2 Onions, sliced

225g/8oz Peeled Chestnuts

3 tbsp Plain Flour

450ml/15fl.oz. Chicken Stock

150ml/5fl.oz. Dry Red Wine

Salt and Black Pepper

Grated rind and juice of 1/2 Orange

1 tbsp Redcurrant Jelly

1 Bouquet Garni





1. 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 casserole.


2. Add the onions and chestnuts to the frying pan and sauté until lightly browned. Add to the pheasant.


3. 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.


4. 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.


More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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