Home
Serves 4.
Ingredients:
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
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.
