Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Casserole of Pheasant with Chestnuts.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Casserole of Pheasant with Chestnuts. Empty Casserole of Pheasant with Chestnuts.

    Post  Admin on Thu Mar 14, 2013 6:57 pm

    Serves 4.


    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.

      Current date/time is Sat Apr 20, 2019 1:34 am