Equipment
Ingredients
Meat & Base
- 1000 g whole pheasant, jointed into 8 pieces
- 100 g smoked pancetta, diced
- 30 g unsalted butter
- 15 ml olive oil
Vegetables & Aromatics
- 300 g white turnips, peeled and quartered
- 150 g shallots, peeled and halved
- 200 g cooked sweet chestnuts, vacuum packed or roasted and peeled
- 3 garlic, crushed
- 4 fresh thyme, whole sprigs
Liquids & Seasoning
- 150 ml dry white wine
- 400 ml chicken stock, hot
- fine sea salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 160°C (320°F).
Pat the pheasant pieces completely dry using paper towels to ensure a good sear.
Season the dried pheasant pieces generously on all sides with salt and freshly ground black pepper.
Heat the olive oil and butter in the Dutch oven over medium-high heat. Once the foaming subsides, add the pheasant pieces skin-side down. Sear for 5 to 7 minutes until deeply golden brown, turning to brown all sides. Remove the pheasant to a plate and set aside.
Lower the heat to medium. Add the diced pancetta, shallots, and white turnips to the remaining fat in the Dutch oven. Sauté for 8 to 10 minutes until the pancetta is crisp and the vegetables have caramelized edges.
Add the crushed garlic and thyme sprigs to the vegetables. Stir continuously for 1 minute until highly fragrant.
Pour in the dry white wine to deglaze the pan. Scrape the bottom with a wooden spoon to release any browned bits. Let the liquid bubble rapidly until reduced by half.
Pour the hot chicken stock into the Dutch oven. Nestle the seared pheasant pieces back into the pot among the vegetables. Bring the liquid to a gentle simmer.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 1 hour.
Carefully remove the pot from the oven. Gently stir in the sweet chestnuts. Cover and return to the oven for another 30 minutes, or until the pheasant is tender and registers an internal temperature of at least 74°C (165°F).
Transfer the pheasant, turnips, and chestnuts to a warmed serving platter using a slotted spoon. Place the Dutch oven back on the stovetop over high heat. Reduce the remaining cooking liquid for 5 to 8 minutes until it thickens slightly into a rich sauce.
Spoon the reduced sauce generously over the plated pheasant and vegetables. Serve immediately.
Chef's Notes
- Pheasant is a notoriously lean game bird that dries out quickly when roasted dry. Slow braising in a closed environment with added fat from the pancetta ensures the meat remains succulent.
- If you have access to fresh raw chestnuts, score them with an 'X' on the flat side, roast them at 200°C for 20 minutes, and peel them while they are still warm before adding them to this dish.
- White turnips offer a milder, slightly sweeter flavor than purple-top turnips, acting as a sponge for the rich game stock and wine.
- Avoid washing raw poultry or game birds under the tap before cooking, as this increases the risk of spreading harmful bacteria through aerosolized water droplets.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors often deepen and improve overnight.
Freezer: 3 months — Freeze in a rigid, freezer-safe container with the meat submerged in the braising liquid.
Reheating: Gently reheat in a saucepan over medium-low heat until the meat reaches 74°C/165°F internally.
