Braised Pheasant With Chestnuts Recipes

Steps:

• Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside.
• Melt the butter in a casserole large enough to hold the pheasant surrounded by vegetables in one layer. Saute the carrots, shallots and turnips in the butter until they are golden brown. Sprinkle the flour on the pheasant and brown in the butter. Turn down heat, cover and leave to simmer.
• Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom. Simmer for five minutes in boiling water. Remove with a slotted spoon one at a time and peel while hot. If your allow the chestnuts to cool, the inner skin sticks to the chestnut. Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
• Add the chestnuts to the casserole . Add the wine and one cup of stock. Cover and cook for half an hour. Test the pheasant for doneness and season with salt and pepper. Remove the pheasant to a serving dish. If the sauce is too liquid, bring to a boil and reduce. If it is too thick, add more stock.
• Arrange the vegetables and sauce around the pheasant and serve hot.

Steps:

• Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside.
• Melt the butter in a casserole large enought to hold the pheasant surrounded by vegetables in one layer. Saute the carrots, shallots and turnips in the butter until they are golden. Sprinkle the flour on the pheasant and brown in the butter. Turn down heat, cover and leave to simmer.
• Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom. Simmer for five minutes in boiling water. Remove with a slotted spoon one at a time and peel while hot. If you allow the chestnuts to cool, the inner skin sticks to the chestnuts. Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
• Add the chestnuts to the casserole. Add the wine and one cup of stock. Cover and cook for half an hour. Test the pheasant for doneness and season with salt and pepper. Remove the pheasant to a serving dish. If the sauce is too liquid, bring to boil and reduce. If it is too thick, add more stock.
• Arrange the vegetables and sauce around the pheasant and serve hot.

Steps:

• Preheat oven to 350 degrees.
• Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
• Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
• Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
• Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.