Note: Feeds 4–6. We serve with mashed potatoes.
Ingredients
- 2 pheasants
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons grated orange rind
- 1 teaspoon dried thyme
- 4 large streaky bacon slices
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 (or more) garlic cloves, crushed
- 6oz/175g button mushrooms, sliced
- 1lb/450g chestnuts, blanched, peeled and skinned (we use 200g or more of pre-prepared chestnuts)
- 8fl.oz/250ml chicken stock
- 2 tablespoons orange juice
- 1 bay leaf
- 2 tablespoons port (or red wine—any port in a storm)
- 1 tablespoon beurre manié (i.e. equal weights of soft butter and plain flour, mixed into a smooth paste)
Method
- Rub pheasants inside and out with salt and pepper.
- Mix orange rind and thyme in saucer and sprinkle into pheasant cavities.
- Lay 2 bacon slices across the breasts of either pheasant. Truss pheasants with string (to keep bacon in place) and set aside.
- In large frying pan (we use our flame-proof casserole), melt butter with oil over a moderate heat. It will begin to foam. When the foaming subsides, add pheasants and fry, turning frequently, for 6–8 minutes, or until golden brown all over.
- Remove pheasants from frying pan/casserole. Set aside.
- Add onion and garlic to frying pan/casserole and fry, stirring occasionally, for 5–7 minutes, or until onion is soft and translucent but not brown.
- Add mushrooms and chestnuts and fry, stirring frequently, for a further 5 minutes.
- Remove frying pan/casserole from heat. If you used a frying pan to fry the onions, etc., place the pheasants in a casserole, then, using a slotted spoon, transfer the contents of the frying pan (without any excess liquid) to the casserole and arrange them around the pheasant. If you used a casserole to fry the onions, etc., drain off any excess liquid, then add the pheasants to the casserole, nestling them in amongst the other contents.
- Pour chicken stock and orange juice into the casserole and add the bay leaf.
- Set the casserole over a moderate heat and bring the liquid to the boil, stirring constantly.
- Reduce the heat to low, cover the casserole, and simmer for 1 hour, or until pheasants are cooked. (To test if cooked, pierce one of the thighs with the point of a sharp knife or skewer—the juices should run clear.)
- Remove pheasants from casserole. Remove and discard the string and bacon. Place pheasants on serving dish.
- Remove vegetables and chestnuts from casserole using a slotted spoon. Arrange them around the pheasants on serving dish. Keep warm.
- Strain the cooking juices from the casserole into a medium-sized saucepan. Discard the contents of the strainer.
- Stir port/red wine into saucepan and set over a moderate heat.
- Bring the sauce to the boil, stirring constantly.
- Stir in the beurre manié, a small piece at a time, until the sauce is thick and smooth.
- Pour sauce over pheasants and serve immediately (ideally with mashed potatoes).