Name: Roast Pheasant with Chestnut Dumplings
Yield: Serves 4
Cuisine: British
Ingredients: 25 g butter; 1 teaspoon chopped thyme leaves; 1 litre chicken or beef stock; 2 shallots, peeled and finely chopped; 1 tablespoon chopped parsley; 40 g fresh white breadcrumbs; salt and freshly ground black pepper; caul fat for wrapping; a few sprigs of thyme; 16-18 lightly roasted and shelled (or vacuum-packed cooked) chestnuts; 4 juniper berries; 2 teaspoons plain flour for dusting; 2 plump pheasants; 1 carrot, peeled and roughly chopped; 1 onion, peeled and roughly chopped; a little vegetable oil for roasting; 60 ml cider

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Pheasant has a tendency to overcook and dry out before you know it, but there is a way of avoiding this. By removing the breasts, wrapping them in caul fat and using the thighs, chestnuts and herbs to make dumplings, you end up with a succulent dish, instead of dry, tough meat.

Ingredients

2 plump pheasants
2 teaspoons plain flour for dusting
a little

Method

Preheat the oven to 200°C/gas 6. Carefully remove the breasts from the pheasants and set aside. Bone the thighs and finely chop or mince the meat. Chop the thigh bones and drumsticks, dust with the flour and place in an oiled roasting tray with the onion and carrot.

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Roast Pheasant with Chestnut Dumplings

Ingredients

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