Pheasant with Pancetta & Sweet Chestnuts

Ingredients:

(Serves 4)

4 Pheasant breasts

7 oz (198g) whole peeled chestnuts

7 oz shallots

3 � oz (99g) smoked sliced pancetta

1 teaspoon French grainy mustard

2 sliced apples

� pint (0.11 ltr) sweet cider

� pint chicken stock

1 garlic clove (fine chopped)

1 table spoon tomato relish

1 table spoons plain flour

1 oz butter

Salt & pepper to taste

Preparation:

Dry the pheasant then season well with salt & pepper; wrap the pheasant in the pancetta, holding in place with string or cocktail sticks pierced through the meat. 

Add to a hot saucepan along with the oil and butter. Fry for 3-4 minutes. 

Remove and add to the slow cooker.

Into the hot saucepan add the shallots, chestnuts, garlic, stock and the other ingredients. 

Bring to the boil and simmer for 3-4 minutes, then add to the slow cooker along with the pheasant. 

Cook on �low� for 2 � - 3 hours, then season to taste.