Pheasant with apples and chestnuts

Ingredients for 4 servings:

• 1 pheasant(s) (1000g)
• Bacon (for wrapping the pheasant)
• 300 g chestnuts
• 250 ml meat broth
• 500 g apples
• 200 ml apple cider
• 2 cl Calvados
• 125 ml cream
• butter
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Salt the pheasant inside and out, tie the wings and legs, and wrap them in bacon. Roast for about 1 hour, basting with hot water during the roasting. Remove the pheasant from the pot. Remove the strings and arrange on a warmed platter. Cook the chestnuts in the meat broth for 5 minutes. This time applies to canned chestnuts; take longer for fresh ones. Add a little sugar and coat the chestnuts in the broth. Peel the apples and cut them into 6 wedges. Then toss them in a pan with butter for 8 minutes. Garnish the pheasant with the chestnuts and apples. Serve with a sauce made from the cider, Calvados, cream, and a grind of pepper. Thicken the sauce with cornstarch if desired.