Pheasant Roast with Chestnuts and Mashed Potatoes

Ingredients

• 1 young pheasant (ready to cook; about 1 kg)
• Salt
• black pepper (freshly ground)
• 0.5 tsp cumin seeds
• 1 tbsp Lemon Juice
• 250 g onions
• 2 carrots
• 100 g Celery Root
• 100 g leeks
• 250 g chestnuts (peeled and cooked)
• 60 g hot clarified butter
• 150 ml dry white wine
• 250 ml poultry stock (glass)
• 2 shallots
• 1 Garlic clove
• 100 g chestnuts (peeled and cooked)
• 1 bunch parsley
• 1 kg starchy potatoes
• 250 ml hot milk
• 100 g butter
• Salt
• black pepper
• freshly grated nutmeg
• 250 g breadcrumbs
• flour (optional, for thickening)
• 2 tbsp lingonberry jam
• cold butter (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   Wash and pat dry the pheasant. Rub inside and out with salt, pepper, cumin, and a splash of lemon juice, then dress it.

3. 3.

   Peel and halve the onions; slice into rings. Peel and dice carrots and celery root. Wash leeks and cut into rings. Stuff the pheasant with 200 g chestnuts and half the onions, tying the opening with kitchen twine. Place the pheasant breast-side down in a roasting pan, drizzle with hot clarified butter, and brown for 10 minutes in the preheated oven. Add white wine and cook covered for 30 minutes.

4. 4.

   After 30 minutes, turn the pheasant, arrange remaining chestnuts, onions, and vegetables on the side of the pan, pour in poultry stock, cover, and cook another 50 minutes, basting occasionally with pan juices.

5. 5.

   Meanwhile, finely chop shallots, garlic, chestnuts, and parsley.

6. 6.

   Boil potatoes in a steamer basket for 30-40 minutes until tender.

7. 7.

   After 50 minutes, lift the lid and roast the pheasant uncovered for 20-30 minutes to crisp the skin.

8. 8.

   Mash peeled potatoes with hot milk and half the butter; season with salt, pepper, and nutmeg.

9. 9.

   In a skillet, heat remaining butter, sauté shallots and garlic until translucent, add chestnuts and breadcrumbs, toast while stirring. Mix in chopped parsley and set aside.

10. 10.

    Remove pheasant from pan and keep warm. Strain the sauce through a sieve, arrange vegetables on a hot plate, place pheasant atop.

11. 11.

    Taste the sauce; thicken with optional flour slurry or enrich with cream if desired. Serve the sauce separately.

12. 12.

    Arrange mashed potatoes and breadcrumbs on the plate, garnish with lingonberry jam and a slice of cold butter, and serve.