20 pheasant breasts
2 medium onions, sliced
2 cloves of garlic, chopped
50gm dried porcini mushrooms, soaked in water
1 wine glass of PX sherry
zest of 2 oranges
salt and pepper to season
1 tin peeled chestnuts
Lightly brown the pheasant breasts in butter. Remove them to an oven tray or large dish. Brown the onions and garlic and add them to the pheasant.
Add the mushrooms and their juice, the PX sherry and orange zest and enough stock barely to cover the pheasant breasts. Season to taste with salt and black pepper.
Place in a medium oven for two hours covered in tin foil. Then, brown the chestnuts in a little butter and add to the breasts. Simmer for a further half hour or so until the meat is tender.
The stock may be thickened with a beurre manié if desired. Sprinkle with chopped parsley and serve with potato, celeriac mash and savoy cabbage.