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Add a photoServings: 8
Ingredients
- 3 x ovenready pheasants (2 large: approx 906g, or possibly 3 mediumsized 700g800g)
- 300 ml chicken or possibly pheasant stock
- 300 ml dry cider
- 2 x bay leaves
- 5 x fresh thyme sprigs
- 50 gm butter
- 250 gm streaky bacon minced
- 1 lrg onion peeled minced
- 4 stk celery minced
- 250 gm whole button or possibly chestnut mushrooms
- 50 gm plain flour
- 200 gm whole cooked chestnuts
- Â Â Crumble
- 50 gm porridge oats
- 150 gm plain flour
- 1 Tbsp. fresh thyme leaves
- 50 gm minced nuts (hazelnuts brazils almonds)
- 125 gm butter diced
Directions
- Place the pheasants in a large pan with the stock cider bay leaves and thyme.
- Bring slowly to the boil. then cover and simmer for 45 to 60 min (depending on size) till just cooked.
- Remove from the heat leave to cold in the pan then strain reserving the stock.
- Remove the meat from the pheasants and cut into large chunks.
- Heat the butter in a pan add in the bacon onion celery and mushrooms and fty for about 10 min then add in the flour.
- Stirring constantly cook for 1minute then add in the chestnuts and reserved stock.
- Cook over a medium heat for 3 to 4 min till thick stirring constandy.
- Season to taste with salt and pepper then add in the meat.
- Tip into a luge gratin dish and cold.
- For the crumble place the oats flour thyme and nuts in a bowl rub in the butter and sprinkle over the cooled pheasant mix pressing down gently.
- Cover with doubled cling wrap and freeze.
- Defrost either in the refrigerator for 24 hrs or possibly at mom temperature for 8 hrs then bake at 180C/350F/Gas Mark 4 for about 1 hour (covering loosely with foil towards the end) till golden and bubbling.
- I recommend Merchant Gourmet vacuum packed whole chestnuts available from most of the main supermarkets.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 8 servings | |
| Calories 432 | |
| Calories from Fat 224 | 52% |
| Total Fat 25.57g | 32% |
| Saturated Fat 12.9g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 205mg | 9% |
| Potassium 452mg | 13% |
| Total Carbs 40.71g | 11% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.29g | 4% |
| Protein 10.44g | 17% |
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Comments
November 29, 2022This recipe is one that I used to cook all the time in the 90s but then sadly lost. It was shared with me by a lovely Guildford lady in my Book group. I’m so happy to see this recipe and plan to make it again and share with friends it’s an absolute winner as it’s a great way to ensure the pheasant meat is juicy. Tge topping is a real surprise for everyone.
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