Ingredients

• 110g/4oz chestnuts
• 2 pheasant breasts
• bones removed
• 2 pheasant thighs
• bones removed
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 200g/7oz smoked bacon lardons
• 250g/9oz Brussels sprouts
• finely shredded
• 400ml/14fl oz double cream
• 150ml/5fl oz red wine

Directions

• Preheat the oven to 200C/Gas 6.
• Using a sharp knife carefully cut a cross into the bottom of each chestnut - this will prevent them exploding when roasting.
• Place the chestnuts onto a baking tray and transfer to the oven to roast for 20 minutes
• or until tender
• then remove from the oven and allow to cool. Peel off the chestnut shells and slice the nuts finely and set aside.
• Season the pheasant with salt and freshly ground black pepper and lightly drizzle with olive oil.
• Heat a griddle pan until hot
• then add the pheasant pieces skin-side down and lightly griddle until golden-brown. Turn the breasts and thighs over and continue cooking
• until almost completely cooked through
• but still a little pink (or for longer according to your taste) The thighs will take longer to cook than the breasts
• so be sure to cook them for longer. The juices will run clear when pierced with a skewer.
• Meanwhile
• heat a frying pan until hot
• then add the bacon lardons and fry until golden brown all over.
• Drain the lardons of any fat and place into a saucepan.
• Add the chestnuts
• sprouts and cream and bring to the boil. Cook for 4-5 minutes
• or until the sprouts are just tender and the cream has reduced and thickened.
• Place the red wine in a small frying pan and place over a medium heat. Bring to the boil and cook until reduced by two-thirds of the original volume.
• To serve
• place the creamed sprouts and chestnuts onto two warm plates. Top each with a pheasant breast and thigh and spoon a little of the red wine reduction around.