Pheasant with Chestnuts in Pastry

Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

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.