Roast Pheasant with Chestnut Stuffing, Caramelised Apples and Pickled Redcurrants

Pheasant season is also the time of chestnuts, autumn fruits and preserve making, produce that goes so well with game birds. I particularly enjoy pheasant as the bird has a decent amount of meat on it compared to some others and it is incredibly versatile – not too gamey and very easy to cook. The breasts on their own can be used in the same way as chicken or duck meat in stir-fries, curries and casseroles, grilled, minced or made into burgers and sausages, but there is something quite nobl