Pheasant Guidwife


  • 1 pheasant.
  • 2 large Spanish onions.
  • Oil for frying.
  • 4 heaped tablespoons chutney.
  • 1 wine glass red wine.
  • 1 heaped teaspoon cornflour.
  • Salt and pepper.


  1. Pre-heat the oven to 150c/300f/gas mark 3.
  2. Brown the pheasant in the oil and set aside.
  3. Then fry the onions.
  4. Sit the pheasant on top and spread a thick layer of chutney over it.
  5. Cook for 1.5 hours.
  6. Thicken the juice with cornflour.
  7. If you have a claypot, just spread the onions over the bottom of the pot, coat the bird with oil, then sit it on top and cover with chutney, put on the lid, place in a cold oven and set heat to maximum.
  8. Cook for 1.5 hours.

Serve with creamy mashed potatoes and buttered parsnips.

From Prue Coats’ new edition of “Prue’s New Country Kitchen”, available on-line at Merlin Unwin Books at