Roast Pheasants with Chestnut Stuffing and Port and Chestnut Sauce
Those of us who lament the loss of real free-range flavour need look no further than pheasant, one of the finest flavoured game birds. Chestnuts, which have a great affinity with pheasant, thankfully now come ready peeled, which cuts out a lot of tiresome work.
Serves 4
2 pheasants, about 1 lb 14 oz (750 g) each
2 oz (50 g) butter, softened
6 rashers dry-cure streaky bacon, derinded and cut in half salt and freshly milled black pepper
For the chestnut stuffing:
4 oz (110 g) chestnuts from a 200g vacuum pack, roughly chopped (reserve remainder for sauce)
1/2 oz (10 g) butter
1/2 medium onion, finely chopped
3 rashers dry-cure streaky bacon, derinded and chopped
1 heaped tablespoon chopped parsley
2 level teaspoons fresh chopped thyme
4 oz (110 g) pork sausagemeat
pinch ground mace
For the port and chestnut sauce:
3 fl oz (75 ml) ruby port
remainder of chestnuts, halved
1 level tablespoon plain flour
1/2 pint (275 ml) Giblet Stock (click here for recipe) or use 1 x 284 ml carton chicken stock
You will also need a roasting tin 10 x 14 inches (22.5 x 35 cm) and some foil.
Pre-heat oven to gas mark 6, 400°F (200°C).
Democratic presidential hopeful Sen. John Kerry, D-Mass., left, waves to Winston Reitan, of Collins, Iowa, during a visit to the Country House cafe, Friday, Oct. 31, 2003, in Colo, Iowa. (AP Photo/Charlie Neibergall)