Pheasant Legs Braised with Red Wine and Chestnuts
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Ingredients
- 4 pheasant legs
- 150 g cooked chestnuts
- 1 onion
- 200 ml red wine
- 200 ml chicken stock
- 20 g butter
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 30.4 g
- Carbohydrate
- 22.5 g
- of which sugars
- 6.5 g
- Fat
- 14.1 g
- of which saturates
- 5.8 g
- Fibre
- 2.5 g
- Salt
- 0.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the pheasant legs all over, then set aside.
- 2
Fry the chopped onion in the same dish for 6 minutes until softened.
- 3
Return the pheasant legs to the dish with the cooked chestnuts, red wine and chicken stock.
- 4
Bring to a simmer, cover and cook gently for 45-50 minutes until the pheasant is tender and cooked through with no pink remaining.
- 5
Uncover and simmer for a further 5 minutes to thicken the sauce slightly.
- 6
Season to taste and serve with mashed potato or crusty bread.
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