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.

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