This dish is great to serve in dinner party with friends and family.
3 oz (75g)
sliced smoked pancetta
4pheasant breast20 oz (600 g)
1 oz (25 g)butter
7 oz (200g)shallots
( divided into 2 halves)
2 tablespoons(all-purpose) plain flour
150 ml (5 fl oz)dry cider
150 ml (5 fl oz)chicken stock
1 teaspoondijon mustard
( corned and sliced)
7 oz (200g)whole peeled chestnuts
salt and pepper
Preheat slow cooker.
Thoroughly rinse pheasant and breasts under cold water. Use paper
towel to pat dry. Use salt and pepper to season well. Place a few
sage leaves on top and wrap in sliced pancetta. It should be
completely covered. To keep pancetta in place, tie at intervals with
Use frying pan to heat butter, than add shallots. Let cook for
4-5 minutes. Mix in flour, cider, stock, and mustard. Add apple,
chestnuts, and a sprinkle of salt and pepper to bring to a boil.
Place breasts in slow cooking pot. Pour cider mixture over the
top. Replace lid and cook on low heat for 2½-3 hours.