Pheasant casserole with chestnuts, ceps and bacon from Big Flavours and Rough Edges: Recipes from The Eagle by David Eyre

  • celery
  • pheasant
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  • EYB Comments

    Can substitute dried or fresh chestnuts for packaged cooked chestnuts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried or fresh chestnuts for packaged cooked chestnuts.

  • saladdays on December 29, 2013

    A recipe that promises much but needs careful reading beforehand. The dried ceps are soaked in water, you are instructed to drain them before adding to the pheasant pieces in the casserole. Later on you are told to add the drained liquid, mine was already down the sink! I was then left with just a glass of wine for liquid, so had to add some water. The finished dish was still dry as the chestnuts soak up the liquid. If I made it again I would add plenty of stock.

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