Pheasant & chestnut casserole – Gruts

Ingredients

• 2 pheasants
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons grated orange rind
• 1 teaspoon dried thyme
• 4 large streaky bacon slices
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 (or more) garlic cloves, crushed
• 6oz/175g button mushrooms, sliced
• 1lb/450g chestnuts, blanched, peeled and skinned (we use 200g or more of pre-prepared chestnuts)
• 8fl.oz/250ml chicken stock
• 2 tablespoons orange juice
• 1 bay leaf
• 2 tablespoons port (or red wine—any port in a storm)
• 1 tablespoon beurre manié (i.e. equal weights of soft butter and plain flour, mixed into a smooth paste)