Braised Pheasant with Chestnuts Recipe

Name: Braised Pheasant with Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup stock made from pheasant neck and gizzard; 1 onion; 1 carrot; Celery stalk and leaves; thyme; bay leaf; Coarse salt and freshly ground pepper; 1 tablespoon butter; 2 carrots; 4 shallots; 1/2 pound small white turnips; 1 tablespoon flour; 1 2-2 1/2 pound pheasant, larded under the skin; 1/2 pound chestnuts; 1/2 cup red wine pheasant liver

Servings: persons

1 cup stock made from pheasant neck and gizzard
1 onion
1 carrot
Celery stalk and leaves
thyme
bay leaf
Coarse salt and freshly ground pepper
1 tablespoon butter
2 carrots
4 shallots
1/2 pound small white turnips
1 tablespoon flour
1 2-2 1/2 pound pheasant, larded under the skin
1/2 pound chestnuts
1/2 cup red wine pheasant liver

1
Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes.
2
Set aside.
3
Melt the butter in a casserole large enought to hold the pheasant surrounded by vegetables in one layer.
4
Saute the carrots, shallots and turnips in the butter until they are golden.
5
Sprinkle the flour on the pheasant and brown in the butter.
6
Turn down heat, cover and leave to simmer.
7
Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom.
8
Simmer for five minutes in boiling water.
9
Remove with a slotted spoon one at a time and peel while hot.
10
If you allow the chestnuts to cool, the inner skin sticks to the chestnuts.
11
Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
12
Add the chestnuts to the casserole.
13
Add the wine and one cup of stock.
14
Cover and cook for half an hour.
15
Test the pheasant for doneness and season with salt and pepper.
16
Remove the pheasant to a serving dish.
17
If the sauce is too liquid, bring to boil and reduce.
18
If it is too thick, add more stock.
19
Arrange the vegetables and sauce around the pheasant and serve hot.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup stock made from pheasant neck and gizzard, 1 onion, 1 carrot, Celery stalk and leaves, and more.

Yes, Braised Pheasant with Chestnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pheasant with Chestnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions