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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