Pheasant Casserole With Celery And Chestnut
|Casserole pheasant||1 , dressed for oven|
|Button onions||100 Gram, peeled|
|Celery stick||6 , cut in 4-cm. lengths|
|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|
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.
Pour some sauce over pheasant and serve the rest separately.