Casserole of Pheasant with Chestnuts     HT  MC    British   90mins

Serves 4       Hot    Game  Alcohol  Main Course   Britain Europe

Ingredients:

Instructions

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  

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

Find UK Holiday Cottages