Pot roasted pheasant with chestnuts
This pot roasted pheasant with chestnuts is a perfect main dish for two at Christmas! Or, if you’re having guests around for dinner over the winter holidays, this recipe will not disappoint – just make more of it! It’s very easy to cook, actually the oven does most of the work – so you can whip up a couple of delicious side dishes (a mash and some braised/roasted veggies would go very nicely with it).
Ingredients
Method
- Preheat the oven to 180°C.
- Season the pheasant with salt and pepper.
- Heat the oil in a large, deep casserole dish then slightly brown the pheasant on each side. Transfer to a plate.
- Fry the shallots and bacon for a couple of minutes then remove. Add the wine and thyme and reduce the sauce for 1-2 minutes.
- Put back the pheasant, bacon and onions, add the chestnuts, then pour in the stock.
- Bake under cover for 20 minutes in the oven then uncovered for 10-15 minutes.
- Rest for 5 minutes before serving.