Pheasant with Chestnuts in Pastry

When I worked on the pheasant farm in Sussex I learnt to sympathise with those who have endless pheasants to cook and spent a lot of time thinking up recipes. I particularly like this one because it is so good for a dinner party. You can get to the stage where you wrap the pheasant earlier in the day and just bung it in the oven at the relevant time, and the pastry stops it drying out. It’s also a good recipe for guinea fowl and chicken.