Pheasant With Chestnuts

Ingredients

1 Pheasant

1 Tablespoon butter

100g Ham

1 Tablespoon beef dripping

3 Medium shallots chopped fine

1 Teaspoon flour

1 Tablespoon port

150ml Chicken stock

120g Chestnuts puréed

1 Teaspoon butter

Take a frying pan and add the butter when the butter has just melt add the pheasant and lightly brown on all sides, then add the pheasant to a oven dish breast down with a lid, just the size to hold the pheasant, and put in the ham, beef dripping, shallots and put on the lid and put in a preheated oven 180c or fan ovens 160 c for 11/2 hours, remove the pheasant from the dish and keep warm. Pour all from the oven dish into a saucepan with the flour on a medium heat and mix well, then pour in the port and stock bring up to a fast simmer then turn down low and simmer for 5 mins stirring from time to time. In the mean while take a frying pan and add the butter when just melted add the chestnut puree on a low heat cook for 3mins stirring from time to time. To serve pour the sauce on one part of the plate and place the pheasant on top and spread the chestnut puree on top of the pheasant.