Duck and Game

Pot-roasted pheasant with port and chestnuts

A brace of oven-ready pheasants
12 shallots, peeled
2 cloves garlic, chopped
175g small open chestnut mushrooms
200g vacuum-packed chestnuts
110g smoked bacon in one piece, chopped into 1 cm
     cubes or  chopped sliced streaky bacon
2 bay leaves
6 sprigs fresh thyme
275ml red wine
150ml port
1 dsp butter
1 rounded tbsp butter
1 dsp olive oil
1 rounded tbsp plain flour
Salt and freshly milled black pepper

Melt half the butter and oil in a pan, season the pheasants and when the butter begins to sizzle, brown the pheasants all over, using a spoon to ensure the sides of the pheasants are a nice golden brown. Transfer them to a plate when browned.

Add the rest of the butter and oil, then cook the shallots and bacon. When nice and golden, return the pheasants with the mushrooms, bay leaf, thyme and garlic. Season well and add the wine and port. Bring up to simmering point, then reduce the heat until just simmering, cover and cook for 30mins. Then add the chestnuts and bring back to simmering, cover and cook for another 30mins. When the pheasants are cooked, rest them. Mix the flour and butter together and add in blobs to the sauce whilst whisking to thicken, cook out then serve with a green veg and mash.

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