Pheasant with Apples and Chestnuts

The recipe is also known as Faisan Belle Normandie

Per person 3830 J

Preheat kitchen stove: electric oven: 220 degrees

Gas stove: level 5

Preparation time: 30 min. Preparation time: 80 min.

Score the chestnuts crosswise. Put them on a baking tray. Put them into the heated oven. Roasting time 15 min.

Take chestnuts out of the oven little by little. While they are hot, peel them off easily. Also peel off the inner skin. Heat beef broth. Make the whole chestnuts in it for another 15 min. The clear soup must be almost boiled away, glaze chestnuts in it. Peel apples. Cut each apple into six slices and core them (originally, the slices are cut into the shape of olives. It is easier to leave them as they are). Heat butter in a frying pan. Toss the apple slices in it for 8 min. Set aside and keep warm. Rinse pheasant under cold water, dry inside and out with household paper. Rub inside and out with salt. Tie wings and legs to body. Wrap with bacon slices (barding). Heat oil or light butter. Sear pheasant all over, then roast for 60 minutes. Pour hot water over it gradually. Occasionally top with roast stock. Remove the pheasant from the pot. Remove thread. Arrange on a heated platter. Keep warm.

Heat chestnuts and apples one by one in the roast stock. Garnish pheasant with them.

For sauce, add calvados and cider to saucepan, briefly

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