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Casserole of Pheasant with Chestnuts

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Okay Mel here is the long awaited MIL's Pheasant recipe :wink:


Casserole of Pheasant with Chestnuts


1 Tbs Corn Oil

1-2 pheasants

8oz chestnuts (peeled)

80z chopped onions

Grated rind and juice of 1 orange

1 dessertspoon cranberry sauce

1 tsp red wine vinegar

Pinch bouquet garni

¾ oz cornflour

1 chicken stock cube dissolved in ¾ pt boiling water (or ¾ pt chicken stock home made)

Salt and pepper


Joint pheasant (I only use the breasts so I need 2 birds – lazy method)


Heat oil and brown pheasant place in casserole dish


Sauté chestnuts and onions and add to casserole dish


Mix cornflour with a little water and add to chicken stock


Add grated rind and orange juice, cranberry sauce, red wine vinegar, bouquet garni and salt and pepper to chicken stock


Bring chicken stock back to the boil stirring all the time


Add the stock to the casserole dish


Cover the casserole dish and cook in a slow oven 325oF or 160Oc or Gas mark 3 for 1-2 hours until pheasant tender


Instead of and orange 1 dessertspoon of marmalade can be used carrots can be added as well half way through cooking if desired

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