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Pheasant with Chestnuts
Serves 4

25 g (1 oz) butter
1 tbsp vegetable oil
2 oven-ready pheasants, jointed
2 medium onions, sliced
225 g (8 oz) peeled chestnuts
3 tbsp plain flour
450 ml (3/4 pint) chicken stock
150 ml (1/4 pint) dry red wine
1/2 orange, zest and juice
2 tsp red currant jelly
bouquet garni
fresh parsley, chopped

Preheat oven to 180 C/350 F/Gas 4. Heat the butter and oil in a
large frying pan and fry the pheasant joints for about 5 minutes,
until browned. Remove from the pan and place in an ovenproof
casserole. Fry the onions and chestnuts in the remaining oil and
butter for a few minutes until brown, then add to the pheasant.
Stir the flour into the fat in the pan and cook, stirring for 2-3
minutes. Remove from the heat and gradually stir in the stock and
wine. Bring to the boil, stirring continuously, until thickened
and smooth. Pour over the pheasant in the casserole. Add the
orange zest and juice, red currant jelly and bouquet garni.

Cover the casserole and bake for about 1 hour or until the pheasant
is tender. Remove the bouquet garni before serving, garnish with


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