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This slow cooked pheasant casserole would work just as well with chicken or rabbit. Sweet chestnuts are a traditional accompaniment to pheasant as they both appear at the same time of year. Pheasant is very lean so works better casseroled rather than roasted in my opinion. One good sized pheasant would serve four like this, accompanied with some … [Read more...]
If you see some fresh sweet chestnuts in the shops or on a road-side stall, now's the time to buy them. Once you've roasted and eaten as many as you can manage, you can process the rest. Pierce the skins with the point of a knife and simmer them in a pan of water for 30 minutes. Drain, cool, cut in half and scoop out the flesh with a teaspoon. The … [Read more...]
