Pheasant with Chestnuts and Onions from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Ta
Portion the pheasants into quarters. Melt half the butter in a frying pan, and when it is foaming, add the pheasant portions and fry until golden all over. Transfer the pheasant portions to a casse...
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Cooking tools:
- Stove
- Skillet
- Baking dish
Ingredients
- 200 g/7 oz pearl onions
- 60 g/2 oz butter
- 15 g/½ oz flour
- 200 g/7 oz chestnuts, boiled and peeled
- 30 g/1 oz redcurrant jelly
- 600 ml/1 pt chicken stock
- 3 strips orange peel and the juice of 1 orange
- 2 hen pheasants
- 1 tablespoon wine vinegar
- 1 bay leaf
- salt
- freshly ground black pepper
- 2 tablespoons finely chopped parsley
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