Pheasant With Chestnuts And Apple Recipe

How to make it

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• The pheasant should be relieved of all residue of feathers, etc. wash and rub inside and out with fleur de sel,
• use pepper mill sparingly.
• Cover top (and secure )with slices of fresh, unsalted, larding bacon
• .brown on all sides,
• then put in pre-heated 200 DEGREES CENTIGRADE oven
• with some ‘schalotten’
• (I hope these are scallions, just the little white or lilac coloured flat onion-like vegetable),
• turn down heat to about 150 °C.
• should take about 35 minutes, but a few minutes more will not harm the bird.
• take pre-cooked chestnuts,
• simmer in chicken fond,
• remove when liquid has been soaked up
• and chestnuts are nice and plump.
• Take frying pan,
• add butter,
• sauté chestnuts with some salt and sugar until slightly glazed.
• set aside
• Peel and core apples,
• cut into quartes.
• caramelize with butter and sugar,
• add chestnuts,
• some Armagnac and Grand marnier,
• set light to (flambé).
• Set aside.
• Remove pheasant from pan when done,
• cover with aluminium foil.
• Remove fat,
• add red wine to pan juices,
• stir in some crème fraîche,
• season to taste,
• stir in piece of ice-cold butter to thicken the sauce
• (in german we call that ‘aufmontieren’).
• take pre-heated plate.
• Place one half of the bird on each plate,
• surround with the colourful rice
• (sauté in gee or butter
• scallions, red and yellow peppers,
• cut into tiny cubes and corn,
• mix with the rice.
• (I take an expresso cup,
• press the rice into same,
• then turn it upside down –
• makes a nice little mound on the plate)
• and the re-heated chestnuts and apples.
• use tablespoon to 'dribble' some sauce on meant and rice