4. Add the redcurrant jelly, bacon and shallots. Cook for an additional 45 minutes or until the pheasant is tender.

5. Prepare the marinade by soaking the cranberries and chestnuts in the remaing Madeira and orange juice for 30 minutes.

6. From the casserole, remove the bacon, vegetables and pheasant and keep warm. Reduce the remaining liquid till it is syrup like. Add the marinade from step 5 and simmer for 5 minutes more.

7. To serve, season and pour the sauce over the pheasant, bacon and vegetables. Garnish with fresh thyme.
About the Author

(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you christmas recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.

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