Pheasant with Chestnuts and Onions

Name: Pheasant with Chestnuts and Onions (Fagiano con Cipolle e Castagne)
Yield: Serves 4
Cuisine: Italy
Ingredients: 60 g/2 oz butter; 200 g/7 oz pearl onions; 2 hen pheasants; 15 g/½ oz flour; 200 g/7 oz chestnuts, boiled and peeled; 30 g/1 oz redcurrant jelly; 600 ml/1 pt chicken stock; 3 strips orange peel and the juice of 1 orange; 1 bay leaf; 1 tablespoon wine vinegar; salt and freshly ground black pepper; 2 tablespoons finely chopped parsley

Fagiano con Cipolle e Castagne

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

2 hen pheasants
60 g/2 oz butter
200

Europe
Italy
Marche
Main course
Mediterranean

Method

Portion the pheasants into quarters.

Melt half the butter in a frying pan, and when it is foaming, add the pheasant portions and fry until golden all over. Transfer the pheasant portions to a casserole.

Peel the pearl onions and fry them in 15 g/½</