FreeFrom Faisant aux Chataignes
If you are using fresh chestnuts, heat the oven to 180C/ 350F/Gas mark 4, spread the chestnuts out on a rack and bake for 30 minutes or until they peel easily. Remove from the oven, cool slightly and peel.
Stuff a couple of bay leaves inside the pheasant then lay the casserole on top of the vegetables. Arrange the remaining bay leaves around the bird, then pour over the stock and the red wine. Grind over a little sea salt and black pepper.
NB If you cannot eat nuts, leave out the chestnuts and increase the shallots to 20 and the mushrooms to 40.
Serves 4 - per portion
Good Source of: Vitamins B1, B6, iron & zinc