ingredients
serves 4 to 6
1 tablespoon oil
2 tablespoons Butter
1 plump oven-ready pheasant
1/2 pound button onions, peeled
1/2 pound fresh chestnuts, peeled
1/4 cup All purpose flour
3/4 pint chicken stock
4 fl oz red wine
grated rind and juice of 1 orange
2 teaspoons redcurrant jelly
bay leaf
salt and pepper
method
1. Heat the oil and butter in a skillet and brown the bird. Cut it into portions and place in an ovenproof casserole.
2. Cook the onions and chestnuts in the pan until golden, then transfer to the casserole.
3. Put the flour in the pan and cook for 1 minute before whisking in the stock, wine, orange rind and juice, and the redcurrant jelly.
4. Bring to the boil, stirring, and add the bay leaf and seasoning.
5. Pour the sauce over the pheasant, cover and cook in a moderate oven (160°C, 325°F) for 1 1/2 — 2 hours.
6. Remove the bay leaf, skim off any fat and adjust the seasoning.
