Home
Ingredients:
##1 pheasant.
##2 large Spanish onions.
##Oil for frying.
##4 heaped tablespoons chutney.
##1 wine glass red wine.
##1 heaped teaspoon cornflour.
##Salt and pepper.
Method:
1.Pre-heat the oven to 150c/300f/gas mark 3.
2.Brown the pheasant in the oil and set aside.
3.Then fry the onions.
4.Sit the pheasant on top and spread a thick layer of chutney over it.
5.Cook for 1.5 hours.
6.Thicken the juice with cornflour.
7.If you have a claypot, just spread the onions over the bottom of the pot, coat the bird with oil, then sit it on top and cover with chutney, put on the lid, place in a cold oven and set heat to maximum.
8.Cook for 1.5 hours.
Serve with creamy mashed potatoes and buttered parsnips.
##1 pheasant.
##2 large Spanish onions.
##Oil for frying.
##4 heaped tablespoons chutney.
##1 wine glass red wine.
##1 heaped teaspoon cornflour.
##Salt and pepper.
Method:
1.Pre-heat the oven to 150c/300f/gas mark 3.
2.Brown the pheasant in the oil and set aside.
3.Then fry the onions.
4.Sit the pheasant on top and spread a thick layer of chutney over it.
5.Cook for 1.5 hours.
6.Thicken the juice with cornflour.
7.If you have a claypot, just spread the onions over the bottom of the pot, coat the bird with oil, then sit it on top and cover with chutney, put on the lid, place in a cold oven and set heat to maximum.
8.Cook for 1.5 hours.
Serve with creamy mashed potatoes and buttered parsnips.
