Pheasant with Pancetta & Sweet Chestnuts
(Serves 4)
Ingredients:
4 Pheasant breasts
7 oz (198g) whole peeled chestnuts
7 oz shallots
3 ½ oz (99g) smoked sliced pancetta
1 teaspoon French grainy mustard
2 sliced apples
¼ pint (0.11 ltr) sweet cider
¼ pint chicken stock
1 garlic clove (fine chopped)
1 table spoon tomato relish
2 table spoons plain flour
1 oz butter
Salt & pepper to taste
Preparation:
Dry the pheasant then season well with salt & pepper; wrap the pheasant in the pancetta, holding in place with string or cocktail sticks pierced through the meat. Add to a hot saucepan along with the oil and butter. Fry for 3-4 minutes. Remove and add to the slow cooker.
Into the hot saucepan add the shallots, chestnuts, garlic, stock and the other ingredients. Bring to the boil and simmer for 3-4 minutes, then add to the slow cooker along with the pheasant.
Cook on ‘low’ for 2 ½ - 3 hours, then season to taste.
Very satisfying dish if served with roast & mashed potatoes & vegetables. Or with a simple base of basmati rice.
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