Tuesday, August 8th, 2006
Going to pot
INGREDIENTS:
1 large pheasant, oven ready
salt and pepper
1 tbsp oil
1 oz (25g) butter
8 oz (225g) button onions, peeled
8 oz (225g) peeled fresh or tined chestnuts
1 oz (25g) flour
1/4 pt (150ml) red wine
3/4 pt (450l) 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 160C/325F/GMk 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.
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 1 1/2 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.
