Frank's Recipes! Pheasant with Chestnuts

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Pheasant with Chestnuts

25g butter
1 tablespoon vegetable oil
2 oven ready pheasants; jointed
2 medium onions; sliced
225g peeled chestnuts
3 tablespoons plain flour
450ml chicken stock
150ml dry red wine
1 orange; zest and juice
2 teaspoons redcurrant jelly
1 bouquet garni
fresh parsley; chopped for garnish

Preheat oven to 180 C/3 50 F/Gas 4. Heat the butter and oil in a large frying pan and fry the pheasant joints for about 5 minutes, until browned. Remove from the pan and place in an ovenproof casserole. Fry the onions and chestnuts in the remaining oil and butter for a few minutes until brown, then add to the pheasant. Stir the flour into the fat in the pan and cook, stirring for 2-3 minutes. Remove from the heat and gradually stir in the stock and wine. Bring to the boil, stirring continuously, until thickened and smooth. Pour over the pheasant in the casserole. Add the orange zest and juice, redcurrant jelly and bouquet garni. Cover the casserole and bake for about 1 hour or until the pheasant is tender. Remove the bouquet garni before serving, garnished with parsley.

Servings: 4