Pheasant in Butter

Courtesy of the Irish Dairy Board

Ingredients:

2 Pheasants
400g Potatoes
2 tablespoons bread crumbs
3 carrots
2 onions
2 shallots
50g Butter
250g Root Vegetables
225g Chestnuts
2 tablespoons maple syrup
Mixed Herbs
Nutmeg
Salt & Pepper
Cranberries

Method:

1. Sauté the shallots and mixed herbs in Butter, add in the cooked and finely chopped chestnuts. Add the bread crumbs and slowly brown. Season with salt and pepper to taste.
2. Fill the pheasants with the mix and sew closed. Gently rub the maple syrup into the pheasant breasts and season well with salt and pepper.
3. Arrange the chopped root vegetables, carrots and onions in a greased pan and place the pheasants on top. Baste lightly with Butter.
4. Cook for 35 minutes at approx. 200º on the middle shelf of a preheated oven.
5. Serve with mashed potatoes with Butter and nutmeg and steamed cranberries.