Braised Pheasant With Chestnuts Recipe
Ingredients
| 1 young pheasant about 700 g (1 1/2 Ib) drawn and trussed | ||
| Chestnuts | 450 Gram | |
| Flour | 15 Milliliter, seasoned | |
| Butter | 50 Gram | |
| Onions | 8 Small, skinned | |
| 2 medium-size onions, skinned and sliced | ||
| Bacon | 100 Gram, diced | |
| Mushrooms | 100 Gram, sliced | |
| 150 ml (1/4 pint) Burgundy | ||
| Giblets | 400 Milliliter | |
| Bayleaf | ||
| Parsley | 15 Milliliter, chopped | |
| Beurre manie | 25 Gram | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the chestnuts in the pressure cooker, cover with water, put on the lid and bring to high (15 Ib) pressure.
Cook for 2 minutes.
Reduce pressure quickly.
Peel the chestnuts.
Rinse out the cooker and fry the pheasant, dusted with the flour, in the hot butter until well browned.
Remove pheasant from cooker and brown the small whole onions and chestnuts.
Remove these from the cooker and fry the sliced onions, ham and mushrooms.
Drain off excess fat, pour in the wine and stock and add the seasoning and bayleaf.
Place the pheasant on the vegetables and ham in the cooker.
Cover with the lid and bring to high (15 Ib) pressure.
Cook for about 12 minutes (according to weight).
Five minutes before the end of the calculated cooking time, reduce pressure quickly and add the whole onions and chestnuts.
Bring to high (15 Ib) pressure again, and cook for a further 5 minutes.
Reduce pressure quickly.
Put the pheasant on a serving dish, arrange the vegetables round it and sprinkle with parsley.
Discard the bayleaf.
Return the cooking liquid to the heat and gradually whisk in the beurre manie, stirring until the gravy thickens and comes to the boil.
Adjust seasoning and serve sauce separately.
Cook for 2 minutes.
Reduce pressure quickly.
Peel the chestnuts.
Rinse out the cooker and fry the pheasant, dusted with the flour, in the hot butter until well browned.
Remove pheasant from cooker and brown the small whole onions and chestnuts.
Remove these from the cooker and fry the sliced onions, ham and mushrooms.
Drain off excess fat, pour in the wine and stock and add the seasoning and bayleaf.
Place the pheasant on the vegetables and ham in the cooker.
Cover with the lid and bring to high (15 Ib) pressure.
Cook for about 12 minutes (according to weight).
Five minutes before the end of the calculated cooking time, reduce pressure quickly and add the whole onions and chestnuts.
Bring to high (15 Ib) pressure again, and cook for a further 5 minutes.
Reduce pressure quickly.
Put the pheasant on a serving dish, arrange the vegetables round it and sprinkle with parsley.
Discard the bayleaf.
Return the cooking liquid to the heat and gradually whisk in the beurre manie, stirring until the gravy thickens and comes to the boil.
Adjust seasoning and serve sauce separately.
Chef
