Pheasant and Chestnut Casserole.


• 1 Pheasant jointed
• 1 tblsp olive oil
• 25g butter
• 2 medium sized onions sliced
• 225g chestnuts peeled (If using fresh chestnuts, score a cross on the side of each nut with a sharp, pointed knife. Drop the scored chestnuts into boiling water and leave for 2 minutes. Drain and peel away the shells and skin).
• 3 level tblsps flour
• 400ml chicken or veg stock
• 1 glass of red wine
• Salt and pepper
• Grated rind and juice of half an orange
• 10ml red currant jelly
• Bouquet garni
• Chopped parsley to taste


• Fry the pheasant in oil and butter for about 5-6 minutes until brown. Remove and place in a casserole dish.

• Fry the chestnuts and onions in the oil for about 5 minutes or until golden brown. Add this to the pheasant in the pot.

• Stir the flour into the remaining fat and cook for 2-3 minutes.

• Remove the pan from the heat and add the stock and wine gradually (stirring all the time) then bring back to the boil. Continue to stir until the sauce thickens.

• Season this and then pour over the pheasant.

• Add the orange rind and juice, redcurrant jelly and bouquet garni.

• Cover and cook in the oven at 180 C (170C for fan assisted oven) for 1 hour, until the pheasant is tender.

• Remove the bouquet garni and then sprinkle with chopped parsley.

• Serve with roast potatoes, veg of your choice and Paul says ‘Don’t forget the red wine’!