Pot-roasted Pheasant with Chestnuts

Serves 4


  • 16 pheasant thighs or 2 whole pheasants
  • 4 tablespoons olive oil
  • 250g chopped bacon
  • 2 carrots
  • 1 large onion
  • 6 cloves garlic peeled
  • 1 bouquet garni with plenty of thyme in it
  • thinly pared zest of an orange
  • ½ a bottle of dry white wine
  • 1 pint chicken stock
  • 200g peeled, cooked chestnuts.


  1. Pour a little olive oil into a heavy casserole and brown the pheasant for a few minutes, turning once or twice.
  2. Remove and gently fry all the vegetables until soft.
  3. Dust with about a dessertspoon of plain flour and fry for a minute or so stirring once.
  4. Add the wine and the chicken stock.
  5. Return the pheasant to the pan.
  6. Add the orange juice and zest and the bouquet garni; season with salt and pepper.
  7. Cover and simmer in the oven on about 160C for 1½ hours until tender.
  8. Remove the pheasant from the sauce.
  9. Add the chestnuts at the end, giving them enough time to warm through.
  10. Serve with seasonal vegetables.