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Braised Pheasant With Chestnuts

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  Young pheasant 1 1⁄2 Pound, drawn and trussed (700 Grams)
  Whole chestnuts 1 Pound (450 Grams)
  Seasoned flour 15 Milliliter (1 Tablespoon (Leveled))
  Butter 2 Ounce (50 Grams)
  Whole onions 8 Small, skinned
  Onions 2 Medium, skinned and sliced
  Ham/Bacon 4 Ounce, diced (100 Grams)
  Mushrooms 4 Ounce, sliced (100 Grams)
  Burgundy 1⁄4 Pint (150 Milliliter)
  Game stock 3⁄4 Pint (400 Milliliter, From Giblets)
  Bay leaf 1
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Beurre manie 1 Ounce (25 Grams)
  Salt To Taste
  Pepper To Taste

Put the chestnuts in the pressure cooker, cover with water, put on the lid and bring to high (15 Ib) pressure.
Cook for 2 minutes.
Reduce pressure quickly.
Peel the chestnuts.
Rinse out the cooker and fry the pheasant, dusted with the flour, in the hot butter until well browned.
Remove pheasant from cooker and brown the small whole onions and chestnuts.
Remove these from the cooker and fry the sliced onions, ham and mushrooms.
Drain off excess fat, pour in the wine and stock and add the seasoning and bayleaf.
Place the pheasant on the vegetables and ham in the cooker.
Cover with the lid and bring to high (15 Ib) pressure.
Cook for about 12 minutes (according to weight).
Five minutes before the end of the calculated cooking time, reduce pressure quickly and add the whole onions and chestnuts.
Bring to high (15 Ib) pressure again, and cook for a further 5 minutes.
Reduce pressure quickly.
Put the pheasant on a serving dish, arrange the vegetables round it and sprinkle with parsley.
Discard the bayleaf.
Return the cooking liquid to the heat and gradually whisk in the beurre manie, stirring until the gravy thickens and comes to the boil.
Adjust seasoning and serve sauce separately.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3978 Calories from Fat 1359

% Daily Value*

Total Fat 153 g234.8%

Saturated Fat 66.5 g332.6%

Trans Fat 0 g

Cholesterol 756.2 mg252.1%

Sodium 1570.9 mg65.5%

Total Carbohydrates 405 g135%

Dietary Fiber 49.3 g197.1%

Sugars 115.1 g

Protein 225 g449.6%

Vitamin A 93.9% Vitamin C 271.5%

Calcium 48.9% Iron 83%

*Based on a 2000 Calorie diet

Braised Pheasant With Chestnuts Recipe