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Pheasant Casserole With Celery And Chestnut

chef.jackson's picture
Ingredients
  Chestnuts 175 Gram
  Butter 25 Gram
  Casserole pheasant 1 , dressed for oven
  Button onions 100 Gram, peeled
  Celery stick 6 , cut in 4-cm. lengths
  Flour 25 Gram
  Robust red wine 150 Milliliter (1 1/2 Deciliter)
  Stock 300 Milliliter (3 Dl)
  Redcurrant jelly 2 Teaspoon
  Orange rind strips 2
  Bay leaf 1 Small
  Salt To Taste
  Pepper To Taste
Directions

Cut a slit in the skin of each chestnut, spread on a baking sheet and cook in a moderately hot oven for 10-15 minutes.
When cool enough to handle remove the outer and inner skins.
Melt the butter in a heatproof casserole and then brown the pheasant slowly on all sides; remove from the pan.
Add the chestnuts, onion and celery and fry gently for 5 minutes.
Sprinkle in the flour and stir until the remaining fat is absorbed.
Stir in the wine, stock, jelly, orange rind, bay leaf, and seasoning to taste.
Bring to the boil.
Put in the pheasant breast downwards, cover tightly, and cook in the centre of the preheated oven for about 1 1/2 hours or until tender, turning at half time.
Dish the pheasant and surround with chestnuts, onions and celery.
Discard bay leaf and orange rind, if necessary reduce the sauce by boiling rapidly for a few minutes.
Check seasoning.
Pour some sauce over pheasant and serve the rest separately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
4

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