Port and
Chestnut Sauce
Serves 4 Points 5 (for the lot so 1 - 1.5 ponts per serving!)
75 ml Ruby Port
90g chestnuts cus into largish pieces
1 tbs plain flour
700ml stock (chicken, or game stock if you have it)
Remove the pheasants from the roasting tin and tip off any fat. Put the tin over a medium heat and tip in the flour and stir it around to mix with the juices. Add the port and give it all a good whisk. Then add the stock and and the chestnuts and let the whole thing simmer for about 5 mins.
I think a really full bodies red wine might work instead of the port but it won't taste as rich.
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