Pheasant and Chestnut Crumble

Ingredients

3 oven-ready pheasants (2 large: approx 906g, or 3 mediumsized 700g800g)
300 mls chicken or pheasant stock
300 mls dry cider
2 bay leaves
5 fresh thyme sprigs
50 grams butter
250 grams streaky bacon, chopped
1 large onion, peeled and chopped
4 stick celery, chopped
250 grams whole button or chestnut mushrooms
50 grams plain flour
200 grams whole cooked chestnuts
Crumble:
50 grams porridge oats
150 grams plain flour
1 tablespoon fresh thyme leaves
50 grams chopped nuts, such as hazelnuts, brazil nuts, or almonds
125 grams butter, diced

Preparation

1
Place the pheasants in a large pan with the stock cider bay leaves and thyme.
2
Bring slowly to the boil. then cover and simmer for 45 to 60 minutes (depending on size) until just cooked.
3
Remove from the heat leave to cool in the pan then strain reserving the stock.
4
Remove the meat from the pheasants and cut into large chunks.
5
Heat the butter in a pan add the bacon onion celery and mushrooms and fty for about 10 minutes then add the flour.
6
Stirring constantly cook for 1minute then add the chestnuts and reserved stock.
7
Cook over a medium heat for 3 to 4 minutes until thick stirring constandy.
8
Season to taste with salt and pepper then add the meat.
9
Tip into a luge gratin dish and cool.
10
For the crumble place the oats flour thyme and nuts in a bowl rub in the butter and sprinkle over the cooled pheasant mixture pressing down gently.
11
Cover with doubled cling wrap and freeze.
12
Defrost either in the refrigerator for 24 hours or at mom temperature for 8 hours then bake at 180C/350F/Gas Mark 4 for about 1 hour (covering loosely with foil towards the end) until golden brown and bubbling.

Tools

About

I recommend Merchant Gourmet vacuum packed whole chestnuts available from most of the main supermarkets.

Yield:

8.0 servings

Added:

December 10, 2010

Creator:

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