Roast pheasant breast with chestnut stuffing

Name: Roast pheasant breast with chestnut stuffing
Yield: Serves 4
Cuisine: British
Ingredients: 150 ml (¼ pint) pan gravy (made with red wine); parsnip chips; creamed Brussels sprouts; 150 ml (¼ pint) pan gravy (made with red wine); 1 tbsp vegetable oil; 25 g (1 oz) butter, melted; sea salt and pepper; sea salt and pepper; 2 shallots, peeled and finely chopped; 100 g (3½ oz) freshly shelled or vacuum-packed chestnuts, roughly chopped; 1 tbsp chopped parsley; 40 g (1½ oz) fresh white breadcrumbs; 4 plump boneless pheasant breasts, with skin

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

4 plump boneless pheasant breasts, with skin
100 g (3½ oz) freshly shelled or vacuum-packed

Europe
United Kingdom
Main course

Method

Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Lay the pheasant breasts on a board, skin-side down. Remove the fillet and put to one side. With the tip of a sharp knife, cut two incisions away from the centre of the breast to form a pocke