Serves 6
1 brace oven-ready pheasant 8 az (225g) chestnuts
8 oz (225g) small onions 1 oz (25g) butter
1 level tablespoon plain flour
1 pint (600rn1) hot chicken stock
1 tablespoon redcurrant jelly
2-3 large pieces thinly pared orange rind
juice of 1 orange
1 teaspoon wine vinegar 1 bay leaf
Cut each pheasant into 4 pieces with game shears. Slit the flat sides of the chestnuts, add to a pan of boiling water and boil for 2 minutes. Drain and peel away the outer shells and inner skins. Peel the onions. Melt the butter in a frying pan over low heat. When hot and foaming, add the pheasant and fry gently, turning, until brown all over. Transfer the pheasant to a casserole. Toss the onions and chestnuts in the hot butter until the onions are lightly browned. Using a perforated spoon, transfer onions and chestnuts to the casserole.
Add the flour to the butter remaining in the pan. Cook gently, stirring all the time, for 5 minutes until brown, then add the hot stock and bring to the boil. Add the redcurrant jelly, pared orange rind, orange juice and wine vinegar. Whisk to break up the redcurrant jelly, then pour the contents of the pan over the pheasant and add the bay leaf. Cover the casserole with a lid and cook in an oven heated to 350°F (180°C) or Gas no. 4 for 1 hour until the pheasant is cooked through.
Transfer pheasant pieces, onions and chestnuts to a warmed serving platter and keep hot. Strain the cooking liquid into a saucepan and boil for 5 minutes to reduce the liquid and concentrate the flavours. Season with salt and pepper and pour the sauce over the pheasant. Sprinkle with chopped parsley and serve.