This recipe evokes happy memories of the time we lived in Scotland. Pheasant was a regular sight on our table in shooting season.
They were cheap and plentiful so long as I dressed them myself. Although I was somewhat squeamish at first it was a job I quickly got used to, telling myself that every pheasant plucked was one more to be cooked. Happy days!
POT ROAST PHEASANT WITH CHESTNUTS
Serve 2-3
INGREDIENTS:
1 large pheasant, oven ready
salt and pepper
1 tablespoon oil
25 g butter
225 g button onions, peeled
225 g peeled fresh or tinned chestnuts
25 g flour
150 ml red wine
450 ml stock
grated rind and juice of 1 orange
2-3 level tablespoons coarse orange marmalade
Fresh chopped mixed herbs (opt)
METHOD:
Preheat the oven to 160C/Gas 3.
Wipe the pheasant all over and season with salt and pepper. Heat the oil and butter in a pan and brown the pheasant all over. Transfer to a casserole dish.
Fry the onions and chestnuts in the same fat until lightly browned, then stir in the flour and cook for a minute or two. Gradually add the wine and stock and bring to the boil, stirring frequently.
Add the orange rind and juice, marmalade and plenty of seasoning, cook for a minute or two to melt the marmalade. Pour over the pheasant and cover tightly.
Cook in the oven for 1½ hours until tender.
Serve the pheasant in a warm dish surrounded by the onions and chestnuts. Sprinkle with the herbs if using. Strain the sauce and serve separately.
