Name: Pot roasted pheasant with chestnuts
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 medium pheasant (plucked and cleaned); 1 Tbsp oil; Streaky bacon (about 5-6 slices); 10 shallots (peeled); 2 sprigs of thyme; 300 ml white wine; 100g cooked or roasted chestnuts ( or vacuum packed); 500 ml chicken broth

Pot roasted pheasant with chestnuts

16 Dec 2015

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

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

1 medium pheasant (plucked and cleaned)
1 Tbsp oil
Streaky bacon (about 5-6 slices)
10 shallots (peeled)
2 sprigs of thyme
300 ml white wine
100g cooked or roasted chestnuts ( or vacuum packed)
500 ml chicken broth

Instructions

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.