600g (200ozs) pheasant fillets
400g (140zs) chestnuts ( from a jar)
Salt and pepper
2 tblsp olive oil’1 bunch shallots ( about 400g)
100g (4ozs) cranberries
4 tblsp butter
1 tblsp butter
1 tblsp sugar
250ml (9flox) dry red wine
sprig of rosemary
Preheat the oven to 120c (250f)
Skin and trim the pheasant fillets and cut into even(4-5cm) pieces.
Season with salt and pepper. heat the oil in an oven proof frying pan and sauté the fillets on all sides over a high heat.
Cover the pan with aluminum foil and put into a preheated oven for 15-20 minutes.
Drain the chestnuts. Wash the shallots, remove the tough , outer skin and cut off the roots leaving the bulb.
Roughly chop the cranberries and halve the chestnuts.
Fry the shallots, cranberries and chestnuts in butter, then sprinkle with sugar to caramelise .
Add the wine and cook for about 5 minutes, until reduced to a sauce(it should be quite thick). Season with salt and pepper and rosemary to taste.
To serve, remove pheasant fillets from the oven, add the cooking juices to the sauce and check the seasoning.
Serve the pheasant fillets with the chestnut sauce poured over and some green vegetables or salad.