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Ingredients

• 3 x ovenready pheasants (2 large: approx 906g, or possibly 3 mediumsized 700g800g)
• 300 ml chicken or possibly pheasant stock
• 300 ml dry cider
• 2 x bay leaves
• 5 x fresh thyme sprigs
• 50 gm butter
• 250 gm streaky bacon minced
• 1 lrg onion peeled minced
• 4 stk celery minced
• 250 gm whole button or possibly chestnut mushrooms
• 50 gm plain flour
• 200 gm whole cooked chestnuts
•     Crumble
• 50 gm porridge oats
• 150 gm plain flour
• 1 Tbsp. fresh thyme leaves
• 50 gm minced nuts (hazelnuts brazils almonds)
• 125 gm butter diced

Description

Place The Pheasants In A Large Pan With The Stock Cider Bay Leaves And Thyme. Bring Slowly To The Boil. Then Cover And Simmer For 45 To 60 Min (depending On Size) Till Just Cooked.…

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