Traditional Welsh Stewed Pheasant

Joint the pheasant and brown in a heavy-bottomed pan with butter. Sauté shallots, celery, and pre-cooked chestnuts.

Deglaze with a generous splash of Madeira wine and add game stock. Simmer gently for 45-60 minutes.

The meat should be tender but not dry. Thicken the sauce slightly if needed.

Season with salt, black pepper, and fresh thyme.

A rich autumnal dish typical of the vast Powys countryside.