Braised Pheasant Recipe with Chestnuts - Great British Chefs

Ingredients

• 2 hen pheasants, approx. 850g each
• 2 tbsp of olive oil
• 100g of smoked streaky bacon, chopped
• 230g of small shallots, peeled and trimmed, but left whole
• 140g of cooked chestnuts, chopped
• 2 juniper berries, crushed
• 20g of unsalted butter
• 2 bay leaves
• 4 sprigs of fresh thyme
• 100ml of sloe gin
• 200ml of white wine
• salt
• pepper
• fresh parsley, finely chopped
• 3 bacon rashers, chopped
• 40g of cooked chestnuts, chopped
• 1 knob of butter