Pheasant 1/3 pcs., 5 melted lard, butter 5, 100 milk, wine (Madeira) 5, chestnuts peeled 125, 3 sugar, herbs.
Fry prepared pheasant and cut into portions. Peeled chestnut kernel slice, pour the milk, cover bowl with a lid tightly and cook for 30-40 minutes.
Thereafter chestnuts through a sieve with milk. The chestnut puree add the butter, salt, sugar. All the warm, stirring occasionally.
When a pheasant pieces to put on a dish or a plate, garnish with chestnut puree and pour the juice.
To prepare the juice from a saucepan drain the fat, add the Madeira, strong brown broth (40-50 g), to boil, season with oil and filter. Garnish with herbs.