Braised pheasant with sloe gin and chestnuts

4
60 minutes

Ingredients

Braised pheasants

  • 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

To finish

  • fresh parsley, finely chopped
  • 3 bacon rashers, chopped
  • 40g of cooked chestnuts, chopped
  • 1 knob of butter

Method

1
Add 1 tablespoon of olive oil to a frying pan over a medium heat. Once hot, fry the shallots and bacon for 5 minutes, or until golden. Add the chestnuts, cook for a few more minutes, then transfer the shallots, bacon and chestnuts to a heavy, lidded casserole pan using a slotted spoon. Sprinkle the juniper berries over the shallot and bacon mixture
  • 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
2
Add the butter and remaining olive oil to the frying pan and season the pheasants inside and out. Once the butter is foaming, place the pheasants into the pan and brown on all sides. Tuck 2 sprigs of thyme and a bay leaf inside each pheasant and add to the casserole
  • 4 sprigs of fresh thyme
  • 2 hen pheasants, approx 850g each
  • 20g of unsalted butter
  • 2 bay leaves
3
Deglaze the frying pan with the white wine and add the sloe gin. Pour the liquid over the pheasants
  • 200ml of white wine
  • 100ml of sloe gin
4
Place the casserole pan over a medium heat and heat until simmering. Cover with a lid, lower the heat and continue to simmer for 40 minutes, until the pheasants are cooked through
5
When almost ready, fry the remaining bacon and chestnuts in a little butter, until golden
  • 1 knob of butter
  • 3 bacon rashers, chopped
  • 40g of cooked chestnuts, chopped
6
Remove the pheasants from the casserole and skim off any excess fat from the cooking juices, using a spoon. Increase the heat and allow the sauce to reduce and slightly thicken
7
Garnish with the bacon and chestnuts, and a little parsley. Serve with mashed potato or celeriac and seasonal greens on the side
  • fresh parsley, finely chopped