Name: Pheasant Breasts with Orange and Chestnuts
Yield: Serves 1
Ingredients: About 6 chestnuts, shelled and chopped; 1 tbsp flour mixed with salt and ground black pepper; 1 or 2 pheasant breasts; 1 onion, skinned and chopped; 2 tbsp sunflower oil; 1 orange, peel cut off with a serrated knife, and flesh chopped; Salt and freshly ground black pepper; ¼ pint/140 ml red wine, or stock if you prefer

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a real treat if you are eating alone. From about December onwards it is possible to buy pheasant breasts in butchers’ shops and most supermarkets. They do shrink as they cook, so if they look small, buy two. This recipe combines the pheasant with the complementary flavours of orange and chestnuts. To save opening a tin of whole chestnuts and freezing what you don’t use, buy fresh chestnuts and boil them for 10 minutes. They should then be ready to have their skins nicked and cut off