Roast pheasant with chestnuts - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pheasant-whole |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Olive oil |
| 12 | smalls | Onions |
| ¼ | teaspoon | Thyme |
| 2 | cups | Chestnuts-shelled |
| 2 | teaspoons | Flour |
| 1 | cup | Chicken broth |
| ½ | cup | Orange juice |
| 1 | tablespoon | Currant jelly |
| 1 | Bay leaf | |
Directions
SJK From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Clean, wash and dry pheasant. Season with salt and pepper. Heat butter and olive oil in a casserole and brown pheasant on all sides.
Add onions and chestnuts and cook over low heat until lightly brown.
Sprinkle with flour and add broth, stirring gently to the boiling point. Combine orange juice, currant jelly, bay leaf and thyme. Cover tightly and bake in a preheated 350 oven for one and a half hours, basting frequently. Baste with the seasoning and discard bay leaf.