Roast pheasant with chestnuts - united states

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Recipe by: marie-mireille

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Pheasant-whole
1 1/2 ts Salt
1/4 ts Pepper
2 tb Butter
1 tb Olive oil
12 sm Onions
1/4 ts Thyme
2 c Chestnuts-shelled
2 ts Flour
1 c Chicken broth
1/2 c Orange juice
1 tb Currant jelly
1 Bay leaf

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.