Braised Pheasant Recipe with Chestnuts - Great British Chefs
Louise's braised pheasant recipe is a fantastic winter warmer. The birds are first browned, then slowly cooked with aromatic sloe gin, chestnuts and bacon for a surprisingly simple dish that is full...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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
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