- 2 pounds whole pheasant
- 4 slices bacon
- 2 ounces oil
- 6 to 7 ounces peeled, roasted chestnuts
- 1/2 cup sauce espagnole or pheasant stock
- 1 tsp finely chopped shallots
- 1/2 cup dry white wine
- 2 ounces heavy cream
- 1/2 teaspoon chopped parsley
- 1 ounce unsalted butter
- salt, pepper and thyme to taste
Preheat oven to 400 degrees F. Wash and season whole pheasant. Top with bacon slices. Put a roasting rack in bottom of pan and put pheasant on rack. Add 1/2 cup water to bottom of pan. Roast for 25 to 30 minutes. Reduce heat to 370 degrees F. and continue roasting for another 45 minutes or until pheasant is well done. Let cool for 30 minutes. Then cut in half and de-bone, leaving the bone in the leg.
Cut all but two chestnuts into small pieces. Melt butter in skillet. Add shallots and thyme. Sauté over medium heat until glazed. Add chestnuts, not the whole ones, and sauté one minute. Reduce heat to low. Add wine and sauté. Add pheasant for a few minutes to reheat it.
Remove pheasant from the sauce. Serve on warm plate. Top with sauce. Garnish with whole chestnuts, fresh thyme or parsley sprigs.
Chef Herman Suhs
Herman’s European Café
214 N. Mitchell St.
Cadillac, MI 49601