Pheasant and Chestnut Crumble
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
200 grams whole cooked chestnuts
50 grams porridge oats
1 tablespoon fresh thyme leaves
50 grams chopped nuts, such as hazelnuts, brazil nuts, or almonds
125 grams butter, diced
Place the pheasants in a large pan with the stock cider bay leaves and thyme.
Remove the meat from the pheasants and cut into large chunks.
Heat the butter in a pan add the bacon onion celery and mushrooms and fty for about 10 minutes then add the flour.
Stirring constantly cook for 1minute then add the chestnuts and reserved stock.