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
To the pan in which the onions were cooked, add the rest of the butter and the flour. Stir the flour into the butter and let it cook gently for 5 minutes until it is a golden colour. Add the stock and bring to the boil.
Add the redcurrant jelly, the orange peel, orange juice and the wine vinegar to the stock. Mix the sauce with a balloon whisk to ensure there are no lumps. Pour the sauce over the pheasants.
Add the bay leaf, cover the casserole and put in an
Remove the pheasant to a warm dish and season the pieces with salt and freshly ground black pepper.
Reduce the sauce over a high heat for 5 minutes, and then season with salt and freshly ground black pepper. Toss the chestnuts in
Serve the pheasant with the sauce, onions and chestnuts poured over. Sprinkle with chopped parsley.
© 1993 Ann and Franco Taruschio. All rights reserved.