This recipe brings back such happy memories of our time living in Scotland, where pheasant was a familiar and welcome sight on the table during the shooting season.
They were plentiful and affordable — provided I was willing to dress them myself.
I’ll admit I was a little squeamish at first, but it wasn’t long before I got used to the task, reminding myself that every pheasant plucked was another delicious meal to look forward to. They were simple, satisfying days — and very happy ones at that.
Slow braising is the way to go for this lean game bird, keeping the meat tender, juicy and full of flavour as it gently cooks in the gravy.
Sweet chestnuts add an interesting texture and a subtle sweetness that pairs beautifully with the pheasant, creating a comforting, rustic dish that’s perfect for a special meal for two.
POT ROAST PHEASANT WITH CHESTNUTS
Serves 2
INGREDIENTS:
1 large pheasant, oven ready
salt and pepper
1 tbsp oil
25 g butter
225 g button onions, peeled
225 g peeled fresh or tined chestnuts
25 g flour
150 ml red wine
450 ml chicken stock
grated rind and juice of 1 orange
2-3 level tbsp coarse orange marmalade
Fresh chopped mixed herbs (opt)
METHOD:
Preheat the oven to 160 C / Gas 3
Season the pheasant with salt and pepper. Heat the oil and butter in a large pan and brown the pheasant all over. Transfer the bird to a cssrole dish and set aside.
Add the onions and chestnuts to the fat in the pan and fry 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.
Reduce heat to low. Add the orange rind and juice, marmalade and cook for a minute or two until the marmalade had melted. Season well.
Pour the sauce and vegetables into the casserole with the pheasant. Cover with a tight fitting lid and cook in the oven for 1½ hours until the bird is 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.
